RED CABBAGE COOKED IN THE VIENNESE FASHION

Its the first time We’ve tried this way of cooking red cabbage by Nigella Lawson. It is a simply recipe but non the less a great one. Delicious and meltingly tender, jammy and creamy.
You can even make this, the day before.
We served it with BRINED PORK BELLY  

INGREDIENTS

A large red cabbage
a large spanish onion
50g butter
3 tablespoons olive oil
2 tablespoons of soft brown sugar
a large cooking apple
3 tablespoons red wine vinegar
100ml red wine
200ml water
1 tablespoon plain flour
3 tablespoons creme fraiche.

METHOD

Cut the cabbage into quarters, discard the outer leaves, cut away the hard central core and shred each quarter finely.

Peel and slice the onion finely. In a large, deep heavy based pan, gently melt the butter and oil over a moderate flame and add the sliced onion. Saute the onion until it is soft and translucent and just starting to colour.

Add the sugar to the onion and stir well. Add the cabbage to the pan and stir well to coat all the cabbage.

Quarter the apple, core but do not peel, chop it into little chunks and add to the pan, stir again.

Add the vinegar to the pan , stir, season with salt and freshly ground black pepper, stir and cover. Cook over the moderate flame for 15 minutes.

Preheat the oven to 150°

After 15 mins add the water and red wine and put the pan in the oven for 2 hours.

After two hours remove the pan from the oven and put back on the stove over a very low flame.

Stir the flour into the creme fraiche to make a paste you are going to add this to the cabbage to thicken it slightly. Add a spoonful of the paste to the pan, keep stirring and then add another spoonful, stir and add the final spoonful, keep stirring for about 5 mins.

Remove from the heat, taste to see if you need to add anymore sugar or vinegar to have the right sweet sour balance.

Serve at room temperature

Original recipe Nigella Lawson

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