To preserve the dramatic colour of this richly flavoured braised red cabbage, an acidic ingredient in the form of vinegar, wine or citrus juice is needed, otherwise it turns an undesirable shade of blue.
Serves: 4–6
INGREDIENTS
2 tablespoons butter
2 cloves garlic, crushed
1 red onion, thinly sliced
1 large beetroot, peeled and grated
½ small red cabbage, thinly sliced
1 apple, cored and roughly chopped
1/3 cup raisins
¼ teaspoon grated fresh nutmeg
3 tablespoons brown sugar
3 tablespoons red wine vinegar
½ cup chicken or vegetable stock
sea salt and freshly ground pepper
METHOD
Preheat the oven to 160˚C.
Melt the butter in a large ovenproof casserole and cook the garlic, onion and beetroot with a pinch of salt for 5 minutes. Add all the remaining ingredients, season generously and stir to combine. Cover tightly and cook for 1 hour, stirring the vegetables after 30 minutes. If you prefer the cabbage to be meltingly tender, cover and cook for a further 15-20 minutes.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.