Buttered Red Cabbage
Sweet-and-sour braised red cabbage with apple, onion, vinegar and butter. The German / British / Eastern European Sunday-lunch staple; goes with goose, duck, pork, sausages, anything rich. Improves over a couple of days; make ahead.
Overview
Onion is softened in butter; red cabbage joins along with sliced apple, brown sugar, red wine vinegar, a touch of red wine, cinnamon and cloves. Slow-cooked covered for an hour until the cabbage is silky and the liquid has reduced into a glossy glaze.
Ingredients
- 1 red cabbage (medium, about 1 kg, cored and finely shredded)
- 50 g unsalted butter
- 2 onions (sliced)
- 2 Bramley (or other tart apples, peeled, cored, sliced)
- 4 tablespoons red wine vinegar
- 100 ml red wine (optional)
- 100 g brown sugar
- 1 cinnamon stick
- 4 cloves
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
Method
Stage 1 - Soften the onion
- Melt the butter in a large heavy pan over medium heat.
- Cook the onions for 8-10 minutes until soft and sweet.
Stage 2 - Build the cabbage
- Add the shredded cabbage; stir to coat in butter.
- Add the apples, vinegar, wine (if using), sugar, cinnamon, cloves, bay, salt and pepper.
Stage 3 - Simmer
- Bring to a gentle simmer; cover.
- Cook on low heat for 1-1 ¼ hours, stirring occasionally, until the cabbage is silky-tender and the liquid has reduced.
- If still wet at the end, uncover and reduce 5-10 minutes more.
Stage 4 - Finish
- Discard the cinnamon stick, cloves and bay leaf.
- Taste; adjust with more vinegar (if too sweet) or sugar (if too sharp).
Stage 5 - Serve
- Pile into a warm bowl; serve alongside roast meats, sausages or game.
Notes
- Vinegar is structural: It locks in the red colour and balances the sweetness. Without it, the cabbage turns blue-grey.
- Bramley apples are best: Tart and break down into the sauce. Cooking apples in general; eating apples stay too firm.
- Make ahead: Improves overnight. Genuinely better the next day.
Storage
- Improves over 2-3 days. Keeps 5 days refrigerated.
- Freezes well for 3 months.
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