Slow Baked Red Cabbage with Apple
by FarmerFiThis perfect winter warmer dish does take several hours to cook, but don't let that put you off - it's VERY easy. Basically throw everything into a big casserole dish with a drizzle of extra virgin olive oil.
Category
Side dishes
Servings
6-8
Prep Time
40 minutes
Cook Time
4 hours
Author:
FarmerFi
This is a classic combination of red cabbage and apple, slowly cooked until it melts in the mouth. It’s a perfect accompaniment for BBQs, or add some to your burger or slider. I’ve made this much more frequently since being told by a friend that it freezes incredibly well – it’s not really worth making in small quantities due to the long cooking time!
You need a BIG casserole dish for this - the volume reduces as it cooks but all that chopped cabbage takes up a fair bit of space to start with! See my notes at the end for more tips :-)
Ingredients
-
1 large red cabbage, finely sliced
-
1 large onion, halved and sliced
-
2 eating apples, cored and roughly chopped
-
100ml red wine
- 4 tbsp caster sugar
- 2 tbsp red wine vinegar
- 4 cloves
- 2 cinnamon sticks
-
½ tsp nutmeg, grated or ground
- 3 tbsp Extra Virgin Olive Oil
- Salt and pepper
Directions
- Preheat the oven to 150°C (300 °F).
- Mix the cabbage, onion, apples, red wine, sugar, red wine vinegar and spices in a large casserole dish.
- Drizzle the olive oil over the top and cover.
- If the casserole dish is flameproof (and you have time), bring to the boil on the stovetop. This will slightly reduce the oven cooking time.
- Place the casserole dish into the oven and leave to cook for 3 – 3 ½ hours, stirring every 45 minutes or so if possible.
- The cabbage is cooked when it’s tender and melting, and most of the liquid has been absorbed… At this point add seasoning as needed.
- Either enjoy immediately, or refrigerate or freeze and reheat later.
Recipe Note
The red wine can be substituted by port, or orange juice. The flavor can be varied too by using different combinations of spices such as coriander, cumin, and allspice. I find a casserole dish of about 4L capacity will take the volume here, although it depends a little on the size of the cabbage! In the days when I didn’t have a casserole dish this size, I split the recipe in two, and squeezed both in the oven. The volume reduces significantly during cooking.