Braised Red Cabbage
650gr / 1.5 lb red cabbage (this is roughly a whole medium sized cabbage) with stalk removed and chopped thinly, as if you were making coleslaw.
1 x tbsp olive oil
2 x shallots chopped finely
2 x garlic cloves chopped finely
2 x apples chopped in small cubes (about 2cm / 1 in.)
1 x level tsp cinnamon
2 x tbsps honey
1 x tbsp red wine vinegar (or balsamic)
Splash of red wine
Salt and pepper to taste
1.In a relatively wide, heavy bottomed pan, heat the oil and add the shallot and garlic. Cook for about 2 minutes or until they have browned and softened a little.
2.Add the apple and stir through the onion and garlic mix then add the cabbage, cook on a medium high heat for about 5 minutes.
3.Add the cinnamon, honey, salt, pepper, stir through.
4.To de-glaze, first turn the heat up, let the pan get hot being careful not to burn the contents, add the wine and the vinegar, stir through and turn the heat down to medium low.
5.Cover and cook on a gentle heat for up to 2 hours.
6.Once the cabbage has softened it is ready, check for seasoning and serve.