Fruit and Bacon Braised Red Cabbage

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Fruit and Bacon Braised Red Cabbage

Braised Red Cabbage is a traditional British recipe for red cabbage fried with bacon, apples, vinegar and wine. The full recipe is presented here and I hope you enjoy this classic British version of Braised Red Cabbage.

prep time

20 minutes

cook time

85 minutes

Total Time:

105 minutes

Serves:

Rating:

Tags : Pork Recipes Vegetable Recipes British Recipes

Ingredients:

450g bacon cut into 1cm dice
350g chopped onion
3 cloves garlic, chopped
1kg red cabbage, finely shredded (a chiffonade)
2 small cooking apples cored and cut into 2cm cubes (Not being a big fan of cooking apples I generally substitute 75g sour cherries and 50g dried cranberries and 50g dried blueberries reconstituted in ½ cup port in place of the apples. The port and reconstituted fruit are added to the red cabbage at the point the wine is added.)
200g raisins
180ml red wine vinegar
180ml dry red wine
3 tbsp brown or demerara sugar
1 1/2 tsp caraway seeds
1 tsp dried thyme
½ tsp salt
½ tsp freshly-ground black pepper

Method:

In a large frying pan cook the bacon over a low heat for about 15 minutes; add onions and cook for a further 10 minutes.

Stir-in the cabbage, apples, raisins, red wine vinegar, wine, brown sugar, caraway seeds, thyme and salt and pepper; combine thoroughly.

Cover and cook over medium-low heat for about an hour, or until cabbage is nice and tender, adding more liquid if needed, and stirring occasionally.

This is an useful dish in that it can be prepared a day in advance, stored in the fridge and re-heated before serving. This is an excellent accompaniment to any winter roast meat or game.