Braised Cabbage

Recipes > Red Cabbage, Braised
Braised Red Cabbage
Why does it always seem as though school life has permanently skewed our views on food? Remember how yucky all that cabbage used to seem?
Well that was a crime! Cabbage isn't supposed to taste rough! Done correctly cabbage can bring warm feeling of delight to even the most hardened of us.
The star anise is a wonderful addition to the cabbage, it brings a whole new range and depth of flavour to the dish, however if you don't have this spice, don't worry; the sweet and sour flavours from the sugar and vinegar still produces wonderful results.

Of note sweet and sour additions of vinegar and sugar is a traditional, yet long forgotten, British farmhouse tradition. To add texture and taste you can always add walnuts and slice apple to the cabbage for the last 3-4 minutes of cooking.

Serves 4

Ingredients
1/2 a head of red cabbage
50ml / 2fl oz water
100ml / 3.5 fl oz balsamic vinegar
100g/ 3.5oz brown sugar
1/2 Tsp nutmeg
1/2 Tsp star anise

Mise-en-Place:
Remove the outer 2-3 leaves of the cabbage (which are tough like plastic!)
Cut the cabbage into 4
Cut out any remaining thick parts of the stem
Slice/ shred the cabbage (also known as to 'chiffonade')

Method:
Put all the ingredients into a saucepan
Cook over a high heat until soft and the flavours mellowed, about 10-15 minutes
Drain (optional, sometimes you might want to serve the liquid as well)
Serve

Adjust:
Too sweet: Add more vinegar
Too sour: Add more sugar
Too bland: Add more vinegar, sugar and anise

Science behind the dish:
Wondering where all that liquid came from? Cabbage, (like most vegetables) are mainly made from water, as you heat the vegetable the cell walls become damaged releasing its liquid content.

Braised Red Cabbage

Remove the outer 2-3 leaves and any tough, remaining parts of the stem

Slice or shred the cabbage (also known as 'chiffonade')

Place in a saucepan with the other ingredients

Cook for 10-15 minutes until soft and the flavours have mellowed

Serve