Braised Red Cabbage with Juniper

This September I had a marvellous crop of red cabbages. I pickled some, made mayonnaise with one and made this delicious braised red cabbage which freezes well and will be taken out at Christmas.

Preparation

Preheat the oven to 150 degrees C

You will need a large casserole pan.

I use the slicing attachment of the food processor but everything can be sliced by hand.

Take the tough outer leaves and the white core from the cabbage then slice thinly. Peel and slice the red onion and chop the apple into small dice.

Put everything into the casserole pan, giving a really good stir.

Pop into the oven and braise slowly for 2-3 hours.

If you are going to freeze this then I tend to braise it for about 2 hours. The reheating later on will make the consistency just right.


< Back to Recipes