Braised red cabbage
Versions of this sweet and sour braised vegetable dish are found all over Northern Europe, alongside sausages, game and pork. The cabbage is shredded and layered with sliced apple, red wine, vinegar, onions, garlic and herbs and then cooks gently for hours, filling the house with fabulous, appetite-tickling smells. Reheat gently and serve with the Toulouse sausages or a roast pork on the long weekend. It will keep for a couple of weeks in the fridge but I don't think it will freeze brilliantly. Gluten free. Vegetarian.
Red cabbage, apple, onion, garlic, bay, thyme, red wine, red wine vinegar, sugar, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
Serves two adults
Serves 4-5 adults or an older/larger family