Braising red cabbage with apples
easy
1 hour 20 minutes
Ingredients
4 p.
- 1 red cabbage
- 2 chips
- 1 onion
- 2 tbsp Sirop de Liège (the original)
- 3 tbsp apple cider vinegar
- 30 g butter
- 2 cloves
- 1 bay leaf
- 1 tsp salt
Recipe
1 hour 20 minutes
Preparation:
20
|
Cooking:
1 hour
|
Marinating:
1
Prepare the vegetables: Remove the outer leaves of the red cabbage, cut it into quarters and remove the hard core. Slice it finely using a knife or mandoline. Also slice the onion and dice the 2 peeled apples.
2
Sweat the onion: Melt the 30 g butter in a large casserole dish over a medium heat. Add the sliced onion and leave it to become translucent for 5 minutes , without colouring it.
3
Combine the ingredients: Add the red cabbage, the diced apple, 3 tablespoons of cider vinegar, 2 cloves, the bay leaf and a teaspoon of salt. Mix well to coat everything and allow to simmer gently.
4
Simmer covered: Cover and simmer on a low heat for 1 hour, stirring occasionally. Add a splash of water if the bottom starts to stick. The cabbage should become tender and glossy.
5
Coat with syrup Incorporate the 2 tbsp from syrup in Liège at the end of cooking and mix. Continue uncovered for 10 minutes to let the juices reduce and glaze the cabbage. Remove the cloves and bay leaf before serving.
The classicChristmasNew YearDrizzleSupperMeat and poultry
