A beautifully balanced side dish that brings together tender cabbage, sweet apple and tangy red wine vinegar. Slowly braised for richness and finished with a touch of butter, it’s the perfect accompaniment to roast meats, game, or festive fare. Comforting, vibrant, and effortlessly elegant.
Ingredients
- 450g red cabbage, finely sliced
- 25g butter
- 1 medium onion, thinly sliced
- 1 tart cooking apple, peeled, cored and diced
- 1 tbsp red wine vinegar
- 1 tsp granulated sugar
- Salt and freshly ground black pepper
Method
- Melt half the butter in a pan and gently soften the onion over a low heat until translucent.
- In a buttered, ovenproof dish, layer the cabbage, apple and softened onion.
- Drizzle with red wine vinegar and sprinkle over the sugar, a generous pinch of salt and a good grind of black pepper.
- Add 1–2 tablespoons of water.
- Cover the dish tightly with a lid or foil and bake in a preheated oven at 160°C (Gas Mark 3) for around 1½ hours, stirring occasionally.
- Add a splash more water if it begins to dry out. Just before serving, stir in the remaining butter for a glossy finish.