Braised red cabbage

Xmas is quickly approaching and I'm well on the way to having my cupboards freezer loaded and ready to go with all lovely food I associate with this time of year. I'm going to try to do a few short blog posts on some of my favourites and some of the new recipes I've been working on.
This first one is braised red cabbage. It's a firm family favourite and every cook in my family has their own recipe. (Mine is very simple but I've included ideas for jazzing it up a bit lower down).

Who can eat it?

Anyone who likes red cabbage! It's naturally wheat and gluten free so suitable for most coeliacs. It's suitable for vegetarians and you can make it dairy free too so it's suitable for vegans. It's nut, egg and yeast free as well.

Who can't eat it?

It is a little high in fibre so may not be suitable for all sufferers of IBS or Crohns or colitis. It's also got plenty of sugar in (sorry!) so may not suit those on a reducing diet. If you need it to be dairy free please sub the butter for oil and add a table spoon of tomato puree. 

Ingredients

1 medium red cabbage, finely shredded and chopped to suitable lengths (with the stalk removed)

2 onions, chopped
2 large cooking apples, peeled and cored and chopped
2 tsp ground mixed spice
100g  brown sugar
4 tbsp balsamic vinegar
25g butter (or a tablespoon of oil with a tablespoon of tomato puree)

Mix together the sugar and spice, then mix in the apples, add the red cabbage mix well and then place into your largest casserole dish. Pour over the vinegar and put the butter in knobs on top. If you are making a vegan version blend the oil and tomato puree and pour that over too. PUT ON THE LID! Pop it in the oven at gas mark 2/150C/300F for about 2 and a half hours. You can just forget about it over that time or you can give it a stir on the hour marks.

Ringing the changes

Fancy something a little different? Here are some ideas from recipe variation within my family

Add a couple of crushed cloves of garlic (I often do this)

Add some tomato puree (even if you are not vegan!) This makes it extra glossy.

Add some raisins and reduce the sugar a little.

Add some cranberries and increase the sugar a little.

Add a couple of tablespoons of red currant jelly or cranberry sauce to the vinegar.

Add the rind and juice of an orange.

Add a cup of cider or a small glass of sherry or red wine (but not all three!)
Add a tablespoon of Worcestershire sauce ('Life' do a nice vegan version)

Add extra salt and pepper before cooking.

Swap the mixed spice for a teaspoon each of cinnamon and nutmeg and quarter of a teaspoon of cloves and possibly a little star anise.

 

And for something REALLY different swap the onion for fennel and instead of the sugar and spice and butter, add (drum roll please) 3 tablespoons of yogurt or creme fraiche and 3 tablespoons of HORSE RADISH SAUCE!! I know, flavour to knock your socks off and possibly keep the rest of the family away until new year!!

A final note. 

One thing EVERYONE in my family agrees on is that this is nice fresh or cold but it's even better when it's reheated! I tend to freeze mine in smaller portions and defrost and reheat in the microwave as I need it.