Braised Red Cabbage

Preparation

1. Peel the outer layers off the red cabbage
2. chop it into quarters (through the base)
3. Cut the hard stem part out of the bottom of each quarter
4. Slice it into long thin strips
5. Peel, core and chop the apple
6. dice the onions
7. Mix the cabbage, apple and onion in a very large pan.
8. Sprinkle on the allspice and then the sugar
9. Pour on the vinegar and then the cider
10. If the liquid level isn’t visible below the veg use water (I used 300ml) to top up until the liquid surface becomes just visible
11. Put the slice of butter on top
12. Bring to boil. Once boiling, reduce heat to low, put a lid on the pan and leave to simmer for between 60 – 90 mins
13. Drain with sieve and serve.

Notes

Ingredients

• 1 large red cabbage
• 2 medium white onions
• 4 apples
• 2 tsp allspice
• 100g demerara sugar
• 150ml white wine vinegar
• 300ml dry cider
• 25g butter
• 300ml water

Equipment

• Chopping board
• Knife
• Peeler / corer
• Very large pan with lid
• Sieve or Colander

Nutritional Facts

• Serving size: 376.6g
• (8% / 10%)   Calories: 208kcal
• (5%)Total fat: 3g
• (9%)   Saturated fat: 1.7g
• (3%)   Unsaturated fat: 1.1g
•     Mono: 0.8g
•     Poly: 0.3g
• (2%)   Cholesterol: 6.7mg
•   Trans Fat: 0g
• (15%)Total carbohydrates: 44g
•   Starch: 0g
• (67%)   Sugars: 20g
•     Sucrose: 13g
•     Glucose: 1.1g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1.1g
•     Galactose: 0g
• (22%)   Fibre: 5.4g
• (5%)Protein: 2.5g
• Salts
• (2%)   Sodium: 42mg
• (15%)   Potassium: 533mg