Unfortunately I can’t seem to grow red cabbage. I try yet they always turn out to be green. I think it might be too warm (especially this year) for them in Queensland. I can grow sugar loaves with no dramas. Who knows.
Living away from the city and the endless choices of what to have for dinner is sometime a little unfair. Roy and I share the responsibility of livening up our kitchen with cuisine from all around the world. We often try to make dishes we have had abroad or even in one of our favourite restaurants in Brisbane. This dish for braised red cabbage is something that reminds me of the German Club and the Polish Club.
However the recipe is adapted from a German girl who use to live in our share house in Brisbane. She cooked us a meal toward the end of her stay from her homelands and I fell in love with her cabbage. I finally dug out the recipe and had to give it a go. We ate it with mash and pork chops but I am sure any cut of pork would go perfectly.
- 50g butter
- 1 lge red onion, finely sliced
- 1 granny smith apple, finely sliced
- ½ red cabbage, shredded
- ½ cup red wine
- 8 cloves, crushed finely
- ¾ cup brown sugar
- 2 bay leaves
- 2 tbsp Vinegar or lemon juice
- Melt the butter in a large saucepan and fry off the onions until softened. Add the apple and continue to stir until they have also softened.
- Add the red cabbage and stir until it has just started to wilt. Add the red wine, cloves, sugar, bay leaves and stir through. Cover with a lid and simmer gently for 15 – 20 minutes.
- Season the cabbage with a little salt and then taste to add either vinegar or lemon juice. Serve with your favourite meat and mashed potato.