Hairy Bikers Red Cabbage Recipes

BRAISED RED CABBAGE

Steps:

• Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

STICKY SPICED RED CABBAGE

Steps:

• Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
• Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.

RED CABBAGE AND PORK CASSEROLE

Steps:

• 1. Blanch the cabbage in boiling water. Set aside.
• 2. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to the pot.
• 3. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired.