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Braised red cabbage
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The combination of goose fat, slow-cooked onions and red cabbage makes for a wonderfully rich dish. It’s worth making extra to freeze.
50g goose fat or unsalted butter
1 large onion, finely sliced
1 red cabbage (about 1kg), quartered, any tough stalks removed, then shredded
2 bramley apples (about 300g), peeled, cored and chopped
500ml fresh chicken (or vegetable) stock
3 tbsp light brown soft sugar (extra to taste)
3 tbsp red wine vinegar (extra to taste)
1. Melt the fat or butter in a large, lidded casserole dish, then add the onion and a pinch of salt; cook gently for 15-20 minutes until soft. Add the red cabbage, season and cook, covered, for 20 minutes. Tip in the apples, stock, sugar and vinegar; bring to the boil, then turn down the heat and cook with the lid on over a low heat for 2 hours, stirring from time to time.
2. Take the lid off and taste the cabbage, adding more vinegar, sugar or salt if needed. Cook, uncovered, for a further 20-25 minutes until tender and thickened a little.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 831kJ
This recipe was first published in November 2019.