Red Cabbage

Red Cabbage [braised]

A fine specimen of red cabbage

Ingredients

1 medium sized red cabbage ( make sure the stump looks whitish, if it is brown the cabbage is old and will taste simply bad)

fresh red cabbage

1 medium onion

150g Bacon pieces (or rashers) you can  use the pre cut ones)

2 Bay Leaves (if you have fresh ones use 3-4)

2-3 Apples ( Braeburn or any apple which has a good apple taste)

1 Tbsp Sunflower/Rapeseed Oil

1-2 Tbsp vinegar (nicest a good Balsamic one)

2-3 Tbsp brown sugar ( best: organic brown)

Salt and pepper to taste

1 Glass of Red wine or 1 glass of water

Method

1. Cut cabbage into pieces, like for Coleslaw

2. Peel and cut onion small, do the same for the bacon

3. Heat oil in large saucepan

4. Add bacon pieces and brown slightly, add the onion

5. Fry until bacon pieces are crispy

6. Add cabbage and mix with bacon and onion

7. Add vinegar sugar and bayleaves

8. Put peeled and sliced apple on top of cabbage, add glass of wine or water and simmer on low temperature for approx 4- to 50 minutes

9. Add salt and pepper, check seasoning add more vinegar and/or sugar if necessary

the finished result!

Note When the cabbage is ready, most of the juice should have evaporated. If there is too much liquid boil it off, being careful not to burn the cabbage. You can also thicken the cabbage with a little cornflour mixed with a little water and added to the cabbage. Tastes best reheated!

Note on Vegetables (in general)

There are lot of recipes for all vegetables, especially if you want to use them as a main dish.. If you use them

as an accompaniment to the main meal, then the more simple they are cooked the better. Only buy vegetables when they are fresh. Use a shop or market which has a quick turn over. Bear in mind that frozen vegetables are a better alternative to tired old vegetables