Lombar braiseada o col lombarda estofada

Ingredientes

• 500 g red cabbage (sliced finely)
• Salt and pepper
• 2 small red onions (or 1 large one) (diced finely)
• 1 large Bramley apple (diced finely)
• 1 clove garlic (diced finely or crushed)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 4 cloves (ground)
• 2 tablespoons brown sugar
• 3 tablespoons red or white wine vinegar
• 10 g butter

Preparación

1. 1

   Prepare all your ingredients as directed above. Mix together the ground spices and brown sugar in a bowl. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.

2. 2

   Arrange about a quarter of the cabbage at the bottom of a large casserole dish

3. 3

   Sprinkle over about a third of the onions, a third of the apple, a third of the garlic and a third of the sugar and spice mix. Add a few twists of salt and pepper.

4. 4

   Add another layer of cabbage, followed by another layer of onions, apple, garlic, spices, salt and pepper.

5. 5

   Repeat a third time and then top with the remaining red cabbage.

6. 6

   Pour over 3 tablespoons of red or white wine vinegar (this will help preserve the colour of the cabbage, so don’t miss this step out!) and dot with approximately 10g of butter.

7. 7

   Put a tight lid on the casserole dish (use foil if you don’t have a lid) and cook in your pre-heated oven for 2½ hours, stirring twice during cooking time.

8. 8

   Serve immediately or leave to cool then store in an airtight container in the fridge for a day or two.