Braised red cabbage is an important dish for Danish celebration meals so I’ll be making it for Easter Sunday. I have a few different recipes for red cabbage and apple; this one is easy to make and uses just a few ingredients. This recipe makes enough for one meal then I use the other half of the cabbage to make a coleslaw for Gammon and Purple Slaw. If you want leftover braised cabbage just double all the ingredients.
Serves 2 Adults & 2 Kids
400g red cabbage (1/2 head)
2 apples (approx. 200g)
1 tbsp oil
1 tbsp demerara sugar
1tsp all spice
salt and pepper
- Take the core out of the cabbage and slice into 0.5cm wide strips. Peel and core the apple then dice into cubes.
- Melt the butter and oil in a large saucepan or skillet over a medium heat. Add the cabbage and apple to the pan then sprinkle over the sugar and all spice then grind over generously with salt (not pepper yet).
- Stir to mix everything then place a lid on and cook on a medium low heat for 45 minutes, stirring occasionally to make sure it doesn’t burn. The cabbage should be tender and sticky. Grind over with black pepper then serve.