Braised Red Cabbage with Stuffed Apples
Braised red cabbage is a winter time dish that can be served as a side dish or as the main course. It goes well with any meat, and stuffed apples make it extra special.
Ingredients
- 3 1/3 lb shredded and seasoned red cabbage
- 2 1/2 oz oil
- 6 floz red wine
- 1/2 oz redcurrant jelly
- 5 1/3 floz vinegar
- cinnamon stick
- cloves
- coriander seeds
- peppercorns
- juniper berries
- 2 1/2 oz chopped onion
- 10 oz lardons of bacon
- 4 1/2 oz diced ham
- 10 hollowed-out apples
Instructions
- Sweat 1.5 kg shredded and seasoned red cabbage in 75 g oil or goose fat. Add 175 ml red wine, 50 g redcurrant jelly, 150 ml vinegar and a muslin bag containing cinnamon stick, cloves, coriander seeds, peppercorns and juniper berries.
- Cover with bacon fat, greaseproof paper and a lid and braise at 180°C for 1 hour.
- Golden fry 75 g chopped onion and 275 g lardons of bacon, then add 125 g diced ham and fill into the centres of 10 hollowed-out apples, place on top of the braised cabbage and continue braising for a further 20 minutes.
- Remove the bag of flavourings and the bacon fat and serve.
Calories: 361 kcal
Carbohydrates: 39 g
Protein: 9 g
Fat: 19g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 26 mg
Sodium: 398 mg
Potassium: 653 mg
Fiber: 8 g
Sugar: 26 g
Vitamin A: 1797 IU
Vitamin C: 95 mg
Calcium: 85 mg
Iron: 2 mg