Baked Red Cabbage

Traditionally enjoyed as a winter vegetable with the famous festive dinner of roast turkey and trimmings but can also be served as a superb accompaniment with any roasted meat or poultry. Likewise delicious for vegans when served with a classic baked potato.

30 minutes

2-2½ hours

150ºC

Ingredients

1 kg red cabbage

- outer leaves removed, hard stalk removed and finely shredded
450g red onions

- skin removed and finely chopped
450g eating apples

- no need to peel, cored and diced
1-2 cloves of garlic

- finely chopped
Spices
2 tsp mixed spice

- nutmeg, cloves, cinnamon
3 level tbsp soft brown sugar
1 cinnamon stick
2 bayleaves
Other
3 tbsp cider vinegar
30g butter

- cubed
Butter to grease the casserole dish
Sea salt & plenty of freshly ground black pepper

Instructions

Prepare red cabbage:
01 Remove the outer leaves and discard the centre core (hard stalk). Shred finely either by hand or using a food processor.
Assemble to bake:
02 In a large buttered oven proof casserole arrange in layers all ingredients i.e first a layer of cabbage seasoned with sea salt and black pepper, follow with the chopped onions, apples, garlic and spices with a sprinkling of brown sugar. Continue until all ingredients are in the casserole dish. Finish with the cider vinegar and cover the top with the cubed butter.
Bake:
03 Cover the casserole dish with a tight fitting lid and slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
Serve:
04 Best enjoyed hot or warm, served straight to the table with your roast.

Notes

Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. Perfect if you are busy and wish to make a day or two ahead, and yes, it does freeze well so, all in all, it's a real winner of a recipe.