Bit of an old school recipe for today – braised cabbage. But spiced up with some warm balsamic and served up with slow cooked apples for additional crunch.
Braised cabbage is not a particularly ‘trendy’ dish for today, but I had this urge to cook it. The beautiful purple colours are so photogenic. And the fact that cabbage is really pretty bland and will take on any flavours you add, seemed a great opportunity to experiment.
As you may already have noticed if you’ve been reading my blog, or I’m sure you are will soon find out if not, I LOVE balsamic vinegar.
A key note though, don’t try and skip the sugar, I trialed this a couple of times – the slow braising magnifies the flavours – and the acidity of the vinegar, so it is essential to sweeten the flavour and caramelise a little.
I made this as a true side dish so I didn’t incorporate a huge variety of flavour as I didn’t want it to detract from the main dish. You could serve this with blander accompaniments and primp it up a lot – I’m thinking bacon, or extra herbs, would work amazingly. Perhaps even extra fruit or veg – dates would work amazingly well.
The cooking time for this may seem a bit overkill – particularly if you are cooking it for one. But it really is a set it and forget it meal. As long as the heat is low you don’t need too worry too much about overcooking either. Serve with a roast chicken for one and get it on the go before you put the bird in the oven. It will be ready about the same time as the roast and the prep is really very easy. If you make more than one portion it will easily keep for a couple of days in the fridge.
What are your thoughts on braised cabbage? Love it or hate it? Have you tried this recipe? I want to know – let me know in the comments!
Balsamic Braised CabbageCourse: SidesCuisine: Side DishDifficulty: Easy
Balsamic Braised Cabbage – A tangy twist on this classic side dish that is sure to add a pop of colour and flavour to your dinner table! Served with apple for extra crunch, this slow cooked side will complement many dishes – in particular a good roast chicken.
80g red cabbage
35g diced onion
60g green apple
1 tsp balsamic vinegar
10g brown sugar
- Remove the core and outer leaves of the cabbage. Slice finely. Use a mandolin if you have one – I used a 3mm setting for speed and consistency. Dice the onion. Peel, core and dice the apple into small pieces
- Add all the fruit and veg to a large saucepan and add the balsamic and sugar. Turn on the heat and, stirring often, bring the contents up to a slight steam.
- Reduce the heat to low and cover the pan. Leave to cook and infuse for 1.5 hours.
- Serve immediately or keep in the fridge for up to 3 days – enjoy!