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Braised Red Cabbage

2 Tablespoons Sunflower Oil
1 Head red cabbage
1 Large Onion
1 Large Cooking Apple
1 Tablespoon red Wine vinegar
1 tablespoon Redcurrant Jelly
Cut the cabbage in quarters, remove and discard any coarse out side leaves and cut out the thick core in the centre.

Shred the cabbage quarters as finely as you can.

Peel and finely slice the Onion.

Put the oil into a large pan which has a lid.
Put in the onion and Cabbage and fry these gently in the oil for 10 to 15 minutes, stirring from time to time to make sure they donít stick.

Peel core and coarsely grate the apple and add this , the vinegar and the jelly to the pan.
Leave this on a low head, put on the lid and let it cook slowly for about 30 mts.

Tasta at this stage.
It should be tender but not at all mushy.

Serve with any roast meat, paricularly good with pork.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef