| Braised Red Cabbage
2 tablespoons of cooking oil
1 medium onion, sliced
1 tablespoon of soft brown sugar
1 large Cooking apple, peeled and diced
1/2 Red cabbage, finely sliced
1 tablespoon of cider vinegar
6 Schwartz Juniper Berries - crushed
2 Schwartz Bay Leaves
1 ounce of Sultanas; (25g)
Schwartz Ground Black Pepper |
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Heat the oil and fry the onion until soft. Add the sugar and apple and fry for another 2-3 minutes. Stir in the red cabbage, vinegar, Juniper Berries, Bay Leaves and sultanas. Cover and simmer gently for 45 minutes, stirring occasionally. Season with salt and Pepper. Remove the Bay Leaves and serve.
Braised Red Cabbage
1 Head red cabbage
2 tablespoons of Balsamic vinegar
1 medium Onion; peeled and finely sliced
1 cup of Red wine
2 Golden Delicious apples
2 tablespoons of Redcurrant jelly
Salt and freshly ground
1 1/4 cup of Olive oil or less
Remove and discard any outer damaged leaves, cut into quarters, cut away the hard cores, thinly slice the cabbage. Put olive oil in a large pan, heat and add cabbage and stir for 10 minutes until all the cabbage is cooked, add the grated apple, sliced onions and redcurrant jelly, cook for 10 minutes more. Add the red wine, balsamic vinegar and reduce the heat to cook slowly for 45 minutes. The liquid should have evaporated. Serve hot. |
