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ANYONE FOR BRAISED RED CABBAGE & APPLE?

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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Wirrallass

Wirrallass

Well-Known Member
Relationship to Diabetes
Type 2
WORLD TOUR ~ GERMAN RED CABBAGE.
YouTube

INGREDIENTS
2 tblsp Butter
1 Large Onion
1 x 2lb Red Cabbage
1 Large Grammy or Granny Smith baking apple
1/3 Cup Cider Vinegar
3 tblsp Water
1/2 Cup Demererra Sugar
2.5 tspns Salt
1/2 tspn pepper
1/4 train Cloves

METHOD
Core and slice cabbage
Core and slice apple
Melt butter in a large pot
Sauté sliced onion until soft
Add cabbage ~ apple ~ and sugar
Pour vinegar and water over mixture
Season with salt ~ pepper ~ and cloves
Bring to boil ~ cover pot with lid ~ then simmer for 1.5hrs ~ 2hrs or until cabbage is tender.

Serve with beef ~ or as a side dish.

@Northerner, there isnt a link for the above that I know of but the recipe can be found on YouTube by searching for WORLD TOUR ~ GERMAN RED CABBAGE

*I swopped my original post because the link was unreliable.

WL
 
Last edited:
I still use Delias recipe using wine vinegar as spices. Hers uses Bramleys and a relatively small amount of Demerara in comparison to the huge amount of cabbage so a couple of spoonfuls serving it obviously won't be completely carb free but won't be anywhere near enormous. I just count 5g carb or 10g were it my only veg. Good with a robust beef meal. (Braised steak and onions eg)
 
trophywench said:
I still use Delias recipe using wine vinegar as spices. Hers uses Bramleys and a relatively small amount of Demerara in comparison to the huge amount of cabbage so a couple of spoonfuls serving it obviously won't be completely carb free but won't be anywhere near enormous. I just count 5g carb or 10g were it my only veg. Good with a robust beef meal. (Braised steak and onions eg)
Click to expand...
I can't find Delia's recipe TW ~ if you happen to have a copy please will you post it on here, thanks.
WL
 
It's in the her 'Complete Cookery Course' omnibus edition published for Book Club Associates in 1983 that's been in my bookcase since then, it's a long list of ingredients and instructions and I've not needed to look it up online. Might not be there.
 
The secret of it being absolutely delicious is long slow cooking. Recipes vary, but it is basically butter, red cabbage, apple, some kind of acid, and some kind of sweetener. Seasoning. I tend to use dessert apples, ordinary malt vinegar, sultanas, and a little artificial sweetener. Softened in the butter then everything in the slow cooker. It needs to be cooked soft - plus that little extra. Anything else is just a matter of taste, e.g. red wine, spices. I know the quantities by sight but it is really a matter of taste.
 
Yeah Lilian - as you don't put hardly any liquid in, it needs to steam gently for ages with the liquid that comes out of the apple and the cabbage as it softens. I once decided to shorten the cooking time by bunging it in the pressure cooler - DON'T!! The result was largely a mush - taste wasn't anywhere near correct, utterly wrong consistency.

If you're going to do a thing - do it properly !
 
wirralass said:
WORLD TOUR ~ GERMAN RED CABBAGE.
YouTube

INGREDIENTS
2 tblsp Butter
1 Large Onion
1 x 2lb Red Cabbage
1 Large Grammy or Granny Smith baking apple
1/3 Cup Cider Vinegar
3 tblsp Water
1/2 Cup Demererra Sugar
2.5 tspns Salt
1/2 tspn pepper
1/4 train Cloves

METHOD
Core and slice cabbage
Core and slice apple
Melt butter in a large pot
Sauté sliced onion until soft
Add cabbage ~ apple ~ and sugar
Pour vinegar and water over mixture
Season with salt ~ pepper ~ and cloves
Bring to boil ~ cover pot with lid ~ then simmer for 1.5hrs ~ 2hrs or until cabbage is tender.

Serve with beef ~ or as a side dish.

@Northerner, there isnt a link for the above that I know of but the recipe can be found on YouTube by searching for WORLD TOUR ~ GERMAN RED CABBAGE

*I swopped my original post because the link was unreliable.

WL
Click to expand...
You could try Sukrin gold sweetener to reduce carbs even more WL. I use it on baking Christmas recipes and it’s quite good replacement for brown sugars.
 
Sally W said:
You could try Sukrin gold sweetener to reduce carbs even more WL. I use it on baking Christmas recipes and it’s quite good replacement for brown sugars.
Click to expand...
Thanks Sally ~ I had thought of using an artificial sweetener like Asda's own Truvia which I use myself. However I'll look out for the Sukrin gold that you've recommended.
WL
 
We make something very similar, but bung it all in a casserole dish, cook at low temp, around 150c for about three hours stirring and turning a couple of times.
 
Right - I made some of Delias just before Xmas.

2 lb of red cabbage shredded.
1 lb of Bramley apples, peeled cored and chopped.
1 lb onions, peeled and sliced.
1 tablespoon of Demerara sugar.
1 teaspoon powdered cloves.
1 teaspoon powdered cinnamon.
1 teaspoon powdered nutmeg. (a quarter to half of freshly grated whole nutmeg imparts more taste)
Salt and black pepper.
2 tablespoons of red (preferably) wine vinegar (or 1 tab of white plus 1 tab of water - it seems to taste more vinegary than red! You could use malt vinegar but I wouldn't put any more than a dessertspoon of it, plus 3 dessert spoons of water to make it up to the 2 tabs total needed.)
A generous knob of butter.

Large saucepan, or use the pan part of a pressure cooker, or a huge casserole. Mix the spices together.

Layer of cabbage, season with salt and pepper, then some spices. Layer of apple sprinkled with demerara.
Repeat until you've run out of fruit and veg.
Pour the liquid in a circular motion, drop the dollop of butter on top.
Stick a well fitting lid on. If it's loose, put preferably a double, layer of foil under it,
Light a low gas under it (doesn't matter if it does boil - as long as you wait and turn it down to 'minimum' as soon as it bubbles.) or bung it in the oven on whatever 'low' is on yours!

Leave for 2 hours then remove the lid and give it a good stir. Cook for another hour. Enjoy!

It makes 4 2- serving portions, I freeze whatever I don't use immediately. If you don't like it, give it away to someone that does cos it's a great recipe if you do!
 
trophywench said:
Right - I made some of Delias just before Xmas.

2 lb of red cabbage shredded.
1 lb of Bramley apples, peeled cored and chopped.
1 lb onions, peeled and sliced.
1 tablespoon of Demerara sugar.
1 teaspoon powdered cloves.
1 teaspoon powdered cinnamon.
1 teaspoon powdered nutmeg. (a quarter to half of freshly grated whole nutmeg imparts more taste)
Salt and black pepper.
2 tablespoons of red (preferably) wine vinegar (or 1 tab of white plus 1 tab of water - it seems to taste more vinegary than red! You could use malt vinegar but I wouldn't put any more than a dessertspoon of it, plus 3 dessert spoons of water to make it up to the 2 tabs total needed.)
A generous knob of butter.

Large saucepan, or use the pan part of a pressure cooker, or a huge casserole. Mix the spices together.

Layer of cabbage, season with salt and pepper, then some spices. Layer of apple sprinkled with demerara.
Repeat until you've run out of fruit and veg.
Pour the liquid in a circular motion, drop the dollop of butter on top.
Stick a well fitting lid on. If it's loose, put preferably a double, layer of foil under it,
Light a low gas under it (doesn't matter if it does boil - as long as you wait and turn it down to 'minimum' as soon as it bubbles.) or bung it in the oven on whatever 'low' is on yours!

Leave for 2 hours then remove the lid and give it a good stir. Cook for another hour. Enjoy!

It makes 4 2- serving portions, I freeze whatever I don't use immediately. If you don't like it, give it away to someone that does cos it's a great recipe if you do!
Click to expand...
Fabulous Jenny thank you soòoo much ~ I can't wait to try Delia's recipe.

WL
 
HOBIE said:
A kebab ? 😉 Garlic sauce.
Click to expand...

What on earth has a kebab with garlic sauce got to do with a thread about braised red cabbage, Hobie? Fraid you've completely lost me here.
 
trophywench said:
What on earth has a kebab with garlic sauce got to do with a thread about braised red cabbage, Hobie? Fraid you've completely lost me here.
Click to expand...
Have you never had one ? Cabbage is a major part of a Kebab.
 
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