The cold weather has now arrived and braised red cabbage is a wonderful dish for both colour and flavour – to serve with poultry, pork and sausages. This recipe freezes beautifully and can be reheated in the microwave oven.
DELIA SMITH’S COMPLETE COOKERY COURSE – A NEW EDITION FOR THE 1990’s.
ISBN 780563214540 – PAGE 213
Recipe
Serves: 4 people
Skill Level: Easy
Taste Test: An excellent sweet and sour red cabbage recipe by Delia Smith.
I have made Braised Red Cabbage with Apples many times and my preference is to leave the garlic out. A good quality red wine vinegar works well, otherwise the red cabbage will taste too acidic. I always place a sheet of greaseproof paper over the casserole dish before putting the lid on as this prevents the cabbage from drying out during the long slow cooking. Make sure you have a go at cooking this for Christmas Day.
Kitchen Equipment Used: A large Meyer stainless steel casserole dish.
