Red Cabbage in Red Wine is a flavourful vegetable accompaniment to braised beef.
1 oz. butter
Red Cabbage in Red Wine makes a hearty and sustaining accompaniment to any meat dish.
1 medium-sized red cabbage, coarse outer leaves removed, washed and coarsely chopped
8 fl. oz. dry red wine
4 tablespoons wine vinegar
2 tablespoons soft brown sugar
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon grated nutmeg
Preheat the oven to warm 325 ‘F (Gas Mark 3, 170°C).
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the cabbage and cook for 10 minutes, stirring occasionally.
Add the wine, vinegar, brown sugar, salt, pepper and nutmeg to the casserole.
Increase the heat to high and bring the mixture to the boil. Remove the casserole from the heat. Cover the casserole and place it in the oven. Braise the cabbage for 2 to 2 ½ hours or until nearly all the liquid has been absorbed and the cabbage is tender.
Remove the casserole from the oven and serve at once.