Braised Red Cabbage with Apple

Braised Red Cabbage with Apple

Follow any favourite recipe using apple with a little acid in the form of apple juice and/or vinegar to maintain a vibrant colour. Once it has simmered on the hotplate for five minutes, cover and transfer to a cast-iron Lower Oven with the cooker at a medium to hot setting for an hour or so. Alternatively cook in the Main Oven at an idling setting or with the pan partially offset on the simmering end of the hotplate. Cook until the cabbage is tender but with the apple slices still retaining their shapes. This keeps hot for a long time without deteriorating and also re-heats well so can even be made the day before.