Braised red cabbage and bramley apple in cider vinegar
This is a gorgeous accompaniment to any pork dish. It is sweet but has a sharpness that really works. Even my dogs love it!!
1 small red cabbage
150g light brown sugar
150ml cider vinegar
Pinch of ground white cloves
1 cinnamon stick
Sea salt & black pepper
- Preheat oven to 180ºc
- Cut cabbage into quarters, core and finely shred. Peel and core the bramley apple and finely slice it. Set aside.
- In an ovenproof saucepan add the butter, vinegar and sugar and dissolve the sugar over a medium heat. Add in the cinnamon and cloves and season with salt and pepper.
- Toss in the cabbage and apple coating it all. Place lid on saucepan or wet crumpled greaseproof paper and bung into oven.
- Bake for about an hour stirring occasionally until tender and the apple has all but dissolved. Lift off the lid or paper and bake for a further 10-15 mins so the remaining liquid has reduced to a syrup.