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    Braised Red Cabbage

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    Braised Red Cabbage

    "This is delicious with any kind of game, roast goose or duck. It even works with turkey! You can vary the flavours by replacing the thyme with a few cloves and a pinch of cinnamon, or maybe even a couple of crushed juniper berries."

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 45 minutes
    • Total time: 2 minutes 5 minutes

    Serves: 6


    • ½ lemon, juiced
    • 2 thyme sprigs
    • 50ml light chicken stock
    • 3 tbsp red wine vinegar
    • 3 tbsp light brown sugar
    • 1 large red cabbage, finely sliced
    • 2 large cooking apples, peeled, cored and sliced
    • 2 medium onions, finely sliced
    • 30g butter


    1. Preheat the oven to 170°C/gas 3. Melt the butter in a large flameproof casserole, add the onion and apples and cook gently until softened. Add the cabbage, sugar, vinegar, stock and thyme.
    2. Bring to a simmer, cover with a close-fitting lid, place in the oven and cook for about 1 hour 45 minutes, until tender, stirring once or twice during cooking. When the cabbage is cooked, season to taste and add the lemon juice.

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