Red cabbage recipe wanted please.

Pink.

I love braised red cabbage. Chop it and add a finely sliced onion, some chopped apple, a tablespoon of cider vinegar (although ordinary vinegar will do), a teaspoon of sugar a couple of tablespoons of water and a good knob of butter. Stir the ingredients together and cook, covered, very slowly in the oven, on the hob or in a slow cooker until the cabbage is tender.

There are lots more ideas on this thread:

Red cabbage recipe wanted please.

I'll add your thread to that one later to keep the suggestions together.

Pink

McpPsl

Here's a couple of links to some recipes that may help.

Delia Smith and Matt Tebbutt.

enjoy.:)

joedenise

I do mine in the slow cooker with red onion and sliced apple and a little water. Cook on low for 8 hours. Find it keeps its colour better done this way.

Denise

Mrs_Money_Penny

Thanks everyone for taking the time to write.

aliasojo

Sorry all, I know there are braised red cabbage threads but I can't seem to find an answer to this....

....the recipes call for a 'tart' apple, I only have Gala apples. Does it matter? I really can't face the shops again.

Also, whilst I'm here am I better cooking this on the day? The day before? Overnight in the slow cooker?

And...some of the recipes here call for red/white vinegar but I don't know how much?

(You can tell I'm not a natural in the kitchen, can't you? )

Honey_Bear

In my experience, any apple will do, and if you don't have one, a pear or two. Vinegar - depends on how tart you want the flavour to be of the finished dish and how much red cabbage you're using. If it's a whole one, then a couple of tablespoons shouldn't be amiss, but if it smells too vinegary while it's cooking, I'd add a bit more sugar and give it a stir always assuming sugar is in your recipe.

The great joy of red cabbage is that it is wonderful reheated, and we keep it in the fridge in a box for up to five days after it's been cooked. Zap it in the microwave, stir it through in a saucepan over a low heat or shove it back in the oven for a bit to heat it through. As it doesn't contain any protein, you don't have to worry about poisoning people too much. I don't know about slow cookers, as I don't have one.

JIL

Any old apple will do. I use the same sugar to vinegar ie tablespoon to tablespoon.

I use delias recipe but am forever changing it, adding chopped beetroot, cranberries etc.
http://www.deliaonline.com/recipes/type-of-dish/one-pot-meals/braised-red-cabbage-with-apples.html

It will be fine. Happy Christmas.

aliasojo

JIL wrote: »

Any old apple will do. I use the same sugar to vinegar ie tablespoon to tablespoon.

I use delias recipe but am forever changing it, adding chopped beetroot, cranberries etc.
http://www.deliaonline.com/recipes/type-of-dish/one-pot-meals/braised-red-cabbage-with-apples.html

It will be fine. Happy Christmas.

And to you.

Thank you both.

ladylouise62

My experience is that the flavour improves over time, so if you can, then make it before... and the fact that it takes some pressure off on t he day is always good

aliasojo

Just thought I'd let you all know my braised red cabbage is in the oven now. I seem to have ended up with shed loads of the stuff so I suspect it will be an 'interesting' mix.

I dropped my scales so couldn't measure what 1lb or apples and onions should have been like so I made it up. :rotfl:

I'm working on the basis of 'how bad can it be'. And 'oh well, I have sprouts'.

I hope your Christmas dinner all goes according to plan.