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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Braised red cabage with apple Recipe

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This recipe for Braised red cabage with apple is from Ashberry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
approx. 1kg red cabbage
50g butter
1 large onion, finely sliced
1 Bramley apples, peeled, cored and grated (or finely chopped)
½ tsp. ground allspice
¼ tsp. freshly grated nutmeg
4 tbsp. red wine or sherry vinegar
100ml cold water
2 tbsp. light muscovado sugar (or demerara if you don't have muscovado)
2 tbsp. redcurrant jelly
Salt & Pepper

Directions:
Directions:
1. Finely slice the cabbage, discarding the core and any tough pieces.
2. Melt the butter in a pan with a tight-fitting lid over a medium heat
3. Cook the onions uncovered for 5 minutes until soft but not browned.
4. Stir in the spices, then add the cabbage, apple, vinegar and sugar plus the water.
5. Stir until thoroughly mixed and sugar has dissolved.
6. Season generously.
7. Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated.
8. Stir in the redcurrant jelly, allow to melt, then serve

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 mins Cooking time 1 hour 10 mins
Personal Notes:
Personal Notes:
This is one I serve at Christmas. You can make it ahead of the day (it keeps in the fridge for several days) or freeze. To serve defrost (if frozen) and then reheat in a pan. Stir in 2-3 tbsp. of cold water, cover and cook gently over a medium heat for 5-10 minutes, stirring occasionally until piping hot.

You can add 100g of sultanas or raisins to this too if you like - do this at step 4

 

 

 

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