67. Braised Red Cabbage

Ingredients

4lb Red Cabbage
2 Apples
1 Onion
3 Cups Red Wine
1/4 cup Vinegar
3 Tbsp Cooking Oil/Fat
3 Cup White Stock
1 Tsp Salt & Sugar

Method

1. Cut away the base stalk and remove any discolored leaves or parts of the leaves.

2. Cut into quarters and cut away the center stalk and any thick leaf stalks. Chop the leaves finely. Wash thoroughly in cold water and drain.

3. Peel the apples, cut into quarters and remove the core. Slice them finely.

4. Marinate the cabbage with the wine and vinegar, add the apples and keep it in the refrigerator for about 12 hours.

5. Heat the oil in a braising pan and sweat the finely chopped onions without coloring.

6. Add the marinated cabbage together with the liquid, add the white stock and salt, cover with a buttered grease proof paper.

7. Bring to boil, cover with a lid and braise at the bottom of an oven at 300 degrees Fahrenheit for about 1 to 11/2 hours. The liquid, at the moment, should be practically soaked up by the vegetables, or very little liquid should remain.

8. Finish off by adding very little sugar and vinegar.

 Serve.

Bon Appetit!!