Simmered Red Cabbage

You can make lots and keep in the fridge, ready for when you need a vegetable side dish.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 4 Prep: 15 min Cook: 60 min

Ingredients

Red cabbage 1
Butter as required
Onion 1
Apple (red skinned) 1
Bay leaf 1
Vinegar 4 tbsp
Sugar 4 tbsp

Method

1
If you're using a large cabbage, use 6 tbsp each of vinegar and sugar.
2
Remove the centre core from the cabbage and chop into fine strips. Finely slice the onion. Cut the apple into quarters (remove the core) then slice thinly.
3
Put the butter in a pan and fry the onions until soft on medium heat.
4
Add the cabbage, apple, bay leaf, vinegar and sugar. Put the lid on.
5
Turn the heat down to low and simmer for one hour until the cabbage is soft.

Tips & Note

I recommend white wine, balsamic, malt or cider vinegar. Whilst the cabbage is cooking, you might need to add a bit of water to stop the sauce reducing too much and the cabbage from burning. Butter is essential in this recipe. Using other oils gives a totally different end result.

Simmered Red Cabbage

You can make lots and keep in the fridge, ready for when you need a vegetable side dish.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 4

Prep: 15 min

Cook: 60 min

Ingredients

Red cabbage 1
Butter as required
Onion 1
Apple (red skinned) 1
Bay leaf 1
Vinegar 4 tbsp
Sugar 4 tbsp

Simmered Red Cabbage

Recipe ID :473 Posted on 05 MAY 2015

Serves 4

Prep 15min
Cook 60min
views 2,557
printed 187

saved 0

You can make lots and keep in the fridge, ready for when you need a vegetable side dish.

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Ingredients

Method

Prep
15min
Cook
1h
1
If you're using a large cabbage, use 6 tbsp each of vinegar and sugar.
2
Remove the centre core from the cabbage and chop into fine strips. Finely slice the onion. Cut the apple into quarters (remove the core) then slice thinly.
3
Put the butter in a pan and fry the onions until soft on medium heat.
4
Add the cabbage, apple, bay leaf, vinegar and sugar. Put the lid on.
5
Turn the heat down to low and simmer for one hour until the cabbage is soft.

Tips & Note

I recommend white wine, balsamic, malt or cider vinegar. Whilst the cabbage is cooking, you might need to add a bit of water to stop the sauce reducing too much and the cabbage from burning. Butter is essential in this recipe. Using other oils gives a totally different end result.

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