To preserve the dramatic colour of this richly flavoured braised red cabbage, an acidic ingredient in the form of vinegar, wine or citrus juice is needed, otherwise it turns an undesirable shade of blue.
Serves: 4–6
INGREDIENTS
2 tablespoons butter
2 cloves garlic, crushed
1 red onion, thinly sliced
1 large beetroot, peeled and grated
½ small red cabbage, thinly sliced
1 apple, cored and roughly chopped
1/3 cup raisins
¼ teaspoon grated fresh nutmeg
3 tablespoons brown sugar
3 tablespoons red wine vinegar
½ cup chicken or vegetable stock
sea salt and freshly ground pepper
METHOD
Preheat the oven to 160˚C.
Melt the butter in a large ovenproof casserole and cook the garlic, onion and beetroot with a pinch of salt for 5 minutes. Add all the remaining ingredients, season generously and stir to combine. Cover tightly and cook for 1 hour, stirring the vegetables after 30 minutes. If you prefer the cabbage to be meltingly tender, cover and cook for a further 15-20 minutes.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.