Red Cabbage with Apple and Sultanas

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Red cabbage is definitely a winter favourite of mine. I think it's because we always have it on the table at Christmas, but it has a real comforting feel about it for me. It is also such a simple and inexpensive dish and really goes so far when you are feeding lots of people. I often find people serve braised cabbage with a real tanginess to it which I love but I thought I would experiment with sweeting it up a little. The apple cider vinegar in the recipe keeps that tartness, while the apple, sultanas and cinnamon give a perfectly contrasting sweetness. The ingredients are so simple but the dish has so much flavour!

I made this as a warm dish for dinner at the weekend but I have been enjoying the leftovers with various salads and buddha bowl type dishes since then - it definitely keeps well for a good few days!

Ingredients (serves 4)

1 red cabbage

2 apples (I like braeburns but you can use any type)

1 red onion

2 cloves of garlic

1 large handful of sultanas

100ml of apple cider vinegar

1 tablespoon of tamari

2 tablespoons of olive oil

1-1 1/2 teaspoon of cinnamon

salt and pepper

Roughly chop the cabbage and onion and place them to one side.

In a large sauce pan heat the olive oil, and adding the garlic, crushed.

Then add the cabbage, onion, a little salt and the apple cider vinegar and stir well. Mix in the tamari and cinnamon, then cover with a lid for about 10 minutes.

As the cabbage begins to soften, add the raisins, sultanas and a generous amount of pepper and place the lid back on the pan to simmer for a further 15 minutes, stirring occasionally. Check the cabbage at regular intervals until it reaches your desired texture, then remove from the heat to serve.

 

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Other, SidesAnnie Clarke