Spiced Braised Red Cabbage

DinnerLunch

7 Nov

Ingredients

1 red cabbage
1 red onion
2 tbsps Brock and Morten Garlic Rapeseed Oil
70ml cider vinegar
200ml red wine
50g butter
1 tsp ground cinnamon
1 star anise
1 tsp caraway seeds

Method

Finely slice the red onion and add to a frying pan with the Brock and Morten Garlic Rapeseed Oil. Cook through on a very low heat until the onions have softened.

Finely slice the red cabbage, removing the core. Add to a large pan along with the softened onions, and the other ingredients (Hold back half of the caraway seeds). Cover with a lid and cook on a low heat for around 1.5 hours. Stir frequently.

Remove the lid and continue cooking for around 30 minutes or until tender.

If serving straight away sprinkle with the remaining caraway seeds. If cooking in advance, this dish will last for two days in the fridge.