Braised red cabbage with apple & cider

Slow-braised red cabbage softens with apple, apple juice and cider vinegar into a sweet-sharp side for a winter meal.

Ingredients

• 1 small, about 800g Red cabbage
• 2 medium, peeled, cored and diced Cooking apples
• 1 medium, thinly sliced Onion
• 1 tbsp Olive oil
• 200ml Cloudy apple juice
• 3 tbsp Cider vinegar
• 2 tbsp, only if needed to prevent catching Water
• 2 tbsp Light brown sugar
• 1/4 tsp Ground cinnamon
• 2 Whole cloves
• 1 Bay leaf
• 1/2 tsp Fine salt
• 1/8 tsp Black pepper

Method

1. Remove any damaged outer leaves from the cabbage. Quarter it, cut away the hard core and shred the leaves finely. Peel, core and dice the apples; thinly slice the onion.
2. Heat the olive oil in a heavy lidded casserole over medium-low heat. Add the onion and salt and cook for 6–8 minutes, stirring, until soft but not browned.
3. Add the shredded cabbage and apples. Pour in the apple juice and cider vinegar, then stir in the brown sugar, cinnamon, cloves, bay leaf and black pepper.
4. Bring to a gentle simmer, cover tightly and cook over low heat for 55–65 minutes. Stir every 15 minutes and check that the base has not dried; add the measured water if it is catching.
5. The cabbage is ready when silky and tender but still has some shape. If there is excess liquid, uncover and simmer for 5–10 minutes to reduce it.
6. Remove the cloves and bay leaf. Taste and balance with a little more cider vinegar for sharpness or sugar for sweetness, then serve hot.

Allotment tip
This vegetable side works well made ahead. Cool leftovers promptly, refrigerate within two hours, and eat within 48 hours or freeze.