Braised red cabbage with apple
- 1 small head of red cabbage, about 1ÂĽ pounds
- 1 large baking or other tart apple
- 2/3 cup butter
- Âľ cup packed light brown sugar
- 2/3 cup cider vinegar or clear malt vinegar
- 2 cinnamon sticks
- ÂĽ teaspoon ground cloves
Instructions:
It keeps well in the refrigerator for about a week.
- Preheat the oven to 350°F. Quarter, core, and finely shred the cabbage. Peel, core, and thickly slice the apple. Set aside.
- Put the butter, sugar, and vinegar in a stovetop-to-oven casserole and stir over medium heat until the sugar has dissolved. Add the cinnamon, cloves, and a seasoning of salt and pepper. Tip in the cabbage and apple and toss well to coat. Put a wet, crumpled piece of parchment paper on top and transfer the pan to the oven.
- Braise until tender, about 1½ hours. Every 30 minutes during the cooking, carefully lift the parchment paper and give the mixture a stir, dampening the paper again each time to prevent it from burning.
- Remove the paper and continue braising, stirring after 10 minutes, until the cabbage is tender and the liquid in the pan has reduced to a syrupy glaze, 15–20 minutes longer.