Red Cabbage Stew Recipe

Ingredients

Serve 4-6

• 2 tbsp extra-virgin olive oil

• 1 tbsp sugar

• 1 onion, finely chopped

• 3 apple, peeled, cored, and coarsely chopped

• 2 lb/1 kg red cabbage, finely shredded

• 3 tbsp white wine vinegar    

• salt and freshly ground black pepper to taste

• 4 cloves

• 2 bay leaves

• 1 cup/250 ml Vegetable Stock (refer recipe)

• 1 tbsp bran

• 1/2 cup/125 ml dry red wine

• 1 tbsp blueberry jelly (optional)

• 1 tbsp all-purpose/plain flour

Method:

1. Heat the oil in a large saucepan over medium heat. Add the sugar and cook for 3-4 minutes, or until it begins to caramelize.

2. Add the onion and apples and cook for 10 minutes, or until the onion and apples begin to soften. Add the red cabbage and vinegar and mix well. Season with salt and pepper.

3. Stir in the cloves and bay leaves, adding enough stock to cover the bottom of the saucepan.

4. Cover and cook over low heat for 30 minutes, or until the cabbage is very tender, stirring occasionally. Add the bran, wine, and blueberry jelly, if using.

5. Sprinkle with the flour, mix well, and cook for 5 minutes. Serve hot with boiled potatoes and Glazed Chestnuts.