My husband, Trevor, is from England, so we tend to make more traditional English foods when it comes to the holidays. This is one of them – braised red cabbage. It’s like a warmed, slightly pickled cabbage, with a little sweetness. Pickling is really common to do to foods far up North so it’s no surprise he wanted to make this.
I will say I truly love this side dish. It honestly surprised me! I think I love it because it’s full of holiday flavors and it makes the perfect side dish to any main.
What’s your favorite side-dish for the holidays? Let me know in the comments below! Happy cooking. 🙂
Christmas Braised Red Cabbage
Ingredients
- 2 lb (1 kg) red cabbage
- 1 lb (450 g) onions, chopped small
- 1 lb (450 g) cooking apples, peeled, cored and chopped small
- 1 clove garlic, chopped very small
- ¼ whole nutmeg, freshly grated
- ¼ level teaspoon ground cinnamon
- ¼ level teaspoon ground cloves
- 3 level tablespoons brown sugar
- 3 tablespoons wine vinegar
- ½ oz (15 g) butter
Directions
- First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife.
- Next, in a large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.
- Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
- Once cooled, serve and enjoy!
Original recipe can be found here.
Season Generously 