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Braised red cabbage with apples recipe
- Cuisine: Modern Australian
- Serves 4–6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
Red cabbage, with its beautiful colour, just seems to say ‘Christmas’. Adding apples gives this dish a festive element.
Ingredients
60g butter½ red cabbage, finely shredded
1 tbsp red or white wine vinegar
2 apples, peeled, cut into thick slices
1 tbsp sugar
Salt and freshly ground black pepper, to season
Preparation
Melt the butter in a heavy-based saucepan with a tight-fitting lid over a gentle heat. Add the shredded cabbage and vinegar, apples and sugar. Season with salt and freshly ground black pepper. Cover the pan and cook for 30 minutes. Serve hot.SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Braised red cabbage with apples recipe then browse more Modern Australian recipes, side dish recipes, vegetarian recipes, christmas recipes, margaret fulton christmas recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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Hot Tips
Toasting spices
Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Glossary
Bay Leaves
Bay leaves are one of the few herbs that don't lose their flavour when dried, rather the flavour is more intense. Can be bought as whole dried leaves or ground and is also popular as a fresh herb.
