Braised red cabbage with apples and pears
- 150g butter
- 2 spanish onions, finely sliced
- 3 garlic cloves, sliced
- Sea salt
- Freshly ground white pepper
- 1 small red cabbage, quartered, cored and finely sliced
- 75ml red wine vinegar
- 350ml red wine
- 2 red apples, quartered, cored and finely sliced
- 2 beurre bosc pears, quartered, cored and finely sliced
Slow-cooked red cabbage is a wonderful accompaniment. The acid from the vinegar and the sweetness of the fruit make it perfect with pork and game.
Method
Preheat oven to 180C. Melt butter in a heavy-based saucepan. Add onions and garlic, and cook gently until soft, for about 15 minutes. Season and add cabbage and cook for 5 minutes. Add vinegar, increase the heat and reduce by three-quarters. Add red wine and apples. Bring to the boil and cover with a lid or foil. Cook in the oven for 1 hour. Remove from the oven and add pears, stir well, re-cover and return to the oven for a further 20-30 minutes or until cabbage is very soft.
Serves 4
