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Sticky Braised Red Cabbage and Sour Cranberries
Introduction from Bob Dickinson
When winter hits and we’re missing the days of ripe tomatoes and summer salads, we need to get creative and put some extra care into the cold season veg. This red cabbage is the perfect way to enjoy wintertime and some of its best produce. When slowly braised, the cabbage becomes gloriously soft, soaking up all the delicious juices from the apples and cranberries. It’s such a low-effort addition to any winter dinner, but is the perfect accompaniment to add some extra love to your roast meats and potatoes on a dark chilly night.
Ingredients
Method
Preheat the oven to 200ºC (180ºC fan-forced/400°F). Heat a medium (3 litre/101 fl oz/12½ cup) flameproof, ovenproof casserole dish (Dutch oven) or cast-iron pot over medium heat. Melt the butter in the dish, then add the red cabbage and apple. Cover and cook for 10 minutes or until the cabbage has softened and wilted. Stir in the sugar and vinegar, then cover and bake for 10 minutes.
Remove from the oven and check to make sure the cabbage still has some moisture – it should look juicy but not be swimming in liquid. If it looks a little dry, add a dash of water. Stir in the cranberries and pop it back into the oven for a further 25 minutes. When it comes out, give it a stir – the cabbage should be glossy and the cranberries soft.
Tip
If you don’t have a suitable casserole dish, do the stovetop part in a saucepan then transfer to a baking dish and cover with foil for the oven.
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