Braised Red Cabbage
This jewel-coloured braised red cabbage is made with a vibrantly purple cabbage that is tantalisingly aromatic with a sultry hint of bacon.
Servings: 4 people
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 75g / 1/3 cup cubbed bacon lardons or pancetta
- 1 tbsp butter
- 1 onion chopped
- 2 tbsp parsley stems finely chopped (optional)
- 1kg/2 lbs sliced red cabbage
- 250ml / 1 cup chicken or vegetable stock
- 2 tbsp apple cider vinegar
- 6 allspice berries
- 4 juniper berries
- 2 This is an affiliate link.bay leaves fresh is better
- Salt to taste
- 1/2 tsp sugar optional
Instructions
- In a deep cast iron pan or a cast iron pot cook the bacon lardons over medium heat until all fat rendered, add 1 tbsp of butter and chopped onion, cook over low heat for 10 minutes until soft and starting to colour, add the parsley stems if using and cook for 3 minutes longer.
- Add the sliced cabbage with the stock and vinegar, top with the spices, bay leaves and a pinch of salt, stir to combine and cover with a lid, cook over low heat for 45 min to 1 hour checking on it once in a while and stirring to prevent burning.
- Taste and add more salt and a pinch of sugar if desired.
Nutrition
Calories: 212kcal | Carbohydrates: 23g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 883mg | Potassium: 714mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2800IU | Vitamin C: 134mg | Calcium: 117mg | Iron: 2mg