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Braised Red Cabbage

From: Helen Watson
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By: Classic British; Yield: 4 servings

  • 1 kg red cabbage
  • 2 onions; chopped
  • 2 cooking apples; peeled, cored and grated
  • 1 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon soft dark brown sugar
  • 3 tablespoons red wine vinegar
  • 25g margarine
  • fresh thyme sprigs; for garnish
Pre-heat oven to 170 C / 325 F / Gas 3.

Cut off and discard the large white ribs from the outer leaves of the cabbages then finely shred it.

Layer the shredded cabbage in a large ovenproof dish with the onions, apples, nutmeg, cloves, cinnamon and sugar.
Pour over the wine vinegar.

Cut the butter into cubes and scatter over the mixture.

Cover the dish and cook in the oven for about 1 hours, stirring a couple of times, until the cabbage is very tender.
Serve hot garnished with thyme sprigs.