NZ House & Garden - Country Living - - Scandi Design Home-made -

Braised red cab­bage (rød­kål) is the per­fect make-ahead dish. The flavour im­proves if it’s rested for a day in the fridge and then re­heated.

1 large red cab­bage

4 ta­ble­spoons but­ter

3 ta­ble­spoons sugar

1/2 cup red wine vine­gar

¼ cup water

2 cook­ing ap­ples, peeled, cored and

thinly sliced

¾ cup red­cur­rant jelly

Op­tional gar­nish: thyme sprigs,

toasted sliced al­monds

Re­move core from cab­bage and dis­card, along with any tough stalks and outer leaves. Slice cab­bage finely.

Melt but­ter in a large, heavy-based pan. Stir in sugar, add cab­bage and cook sev­eral min­utes, stir­ring con­stantly.

Add vine­gar and water and sea­son to taste with salt and freshly ground black pep­per. Cover and sim­mer over gen­tle heat for 1 1/2 hours or un­til cab­bage is quite ten­der, stir­ring oc­ca­sion­ally.

Add ap­ples and red­cur­rant jelly, stir­ring un­til jelly dissolves. Taste the cab­bage at this point and ad­just the flavour to your lik­ing by adding ex­tra sugar or vine­gar.

Cover once more and cook slowly for a fur­ther 30 min­utes, stir­ring oc­ca­sion­ally. Al­low the cab­bage to cool and re­frig­er­ate overnight.

Re­heat slowly on the stove­top or cov­ered in the oven. Serve hot. If de­sired, gar­nish with fresh thyme and lightly toasted sliced al­monds. Serves 6

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