Easy braised red cabbage
Thursday, 5th January 2017 by Chen

This is actually braised red cabbage without the braising - that is, you don't fry anything first - making it perfect for lazy cooks like me. You might want to substitute pomegranate juice for the vinegar. It can be made in advance and frozen, then reheated when you need it.


1 small red cabbage, finely sliced

1 onion (red or white), chopped

2 apples, peeled and sliced

30g vegetable oil (or butter if you eat it)

2 tsp soft brown sugar

2 tsp wine or cider vinegar

a pinch of ground cloves

1 bay leaf

salt and freshly ground black pepper


Put the chopped cabbage, onion and apple in a lidded casserole dish with all the other ingredients and mix them up. Cover and put in a medium oven, 180C/gas mark 3, for an hour and a half, until the veg is soft and the flavours have blended. Stir every 20 minutes and check that it's not getting too dry - add a splash of water if it is. Fish out the bay leaf before serving.