Braised red cabbage

3	Red cabbages (shredded)
8 medium	Onions (fine sliced)
2 cm	Mace (toasted)
12	Cloves
1	Cinnamon stick
750 ml	Red wine
250 ml	Red wine vinegar
100g	Dark brown sugar
½ bunch	Thyme
200g	cranberries
100g	Butter, and olive oil
2	Cooking apples

 

Method

1.     Shred the cabbage in a robo coupe or very finely chiffonier it.

2.     In, a heavy bottomed pan heat the butter, and olive oil& add the onions, cook out until very soft & lightly coloured.

3.     Add  the  peel and pip  sliced cooking  apples

4.     When the onions are soft sprinkle over the sugar & allow it to caramelise slightly before pouring in the vinegar & reducing down to syrup.

5.     Add the cabbage & sweat down.

6.     Pour in the red wine.

7.     Tie the spices & herbs into a bundle & add to the cabbage.

8.     Cook for about 2 hr before adding the cranberries & cook for a further 30-45 mins, by this time the cabbage should be tender.

9.     Remove from the heat & adjust the seasoning..ps it`s, is best to put in the oven and  with lid on and gently cook away