Chou rouge braisé aux pommes

Ingrédients

• 25 grams Unsalted Butter
• 1 Onion (finely chopped)
• 1 Red Cabbage (Finely sliced )
• 4 tbsp Red Wine Vinegar
• 4 tbsp White Wine Vinegar
• 4 tbsp Light Brown Sugar
• 1 1/2 tsp Allspice
• 1 large Cooking Apples (do not grate until needed (2 eating apples))
• 50 ml Water
• 200 grams Kabonas Sausage/ Cooked Bacon Lardons/ Kielbasa (chopped into small chunks)

Préparation

1. 1

   --- Hob method ---

2. 2

   Quarter: Gather all the ingredients you will need for this recipe. Prepare the red cabbage by quartering the head of red cabbage and chopping away the thick core. ( Do not peel or grate the apple until needed)

3. 3

   Slice: Finely slice each of the quarters into thin strips, using a sharp knife, food processor or a mandoline slicer. Peel and slice the onion into thin half-moons.

4. 4

   Soften: In a large nonstick pan over medium heat, melt the butter and cook the onions until they soften and brown.

5. 5

   Cabbage: Add the red cabbage and stir through.

6. 6

   Stir: Add all the vinegar, sugar and allspice. Stir well to ensure the sugar has completely dissolved, and the cabbage is coated in all the delicious spices.

7. 7

   Grate in the peeled apple and stir well. Add any other additional ingredients you want to make it your own.

8. 8

   Cover the pan with a lid, reduce the heat to low, and simmer for 1 hour or until the cabbage is tender. Stirring a few times to ensure it does not stick.

9. 9

   Taste test after 1 hour. If you prefer your cabbage softer, add 50 ml of boiling water (if needed) stir and cook for an additional 30 minutes (still covered).

10. 10

    Serve your delicious spiced red cabbage. Eat with your favourite roast dinner.

11. 11

    --- Slow cooker method ---

12. 12

    Slow Cooker: Prepare as above until step 6 then transfer to a slow cooker and cook on low for 4-5 hours. No need to stir or check on it at any point, making it an effortless and hands-off cooking method.