Last week I saw a sexy red cabbage in a local market was sold in a really cheap price, without thinking twice I bought 2 head big cabbage. I ate red cabbage slaw 3 days in a row- I made asian version without mayo and ate it with grilled chicken and classic version with mayo, then I add it to my fried noodles, minced it and add it for potsticker stuffing. And I still have more than enough red cabbage to feed me for a whole month.
Yesterday I still had that sexy big head red cabbage sitting nicely on my fridge, and I just feel like no more red cabbage for me until I found this Jamie Oliver’s braised red cabbage. I skip the bacon and butter because I’m running out of butter and by the time I finish cook this braised red cabbage, I can’t wait to stuff it into my mouth. I made a simple and easy beef schnitzel to accompany this braised cabbage.
- 1 kg red cabbage, outer leaves and cored removed, and sliced
- 1 onion, peeled and thinly sliced
- 450g cooking apples, peeled, cored, and chopped small
- 150 ml balsamic vinegar
- 1 tablespoon fennel seeds
- 1 tablespoon butter
- olive oil
- sea salt and black pepper
- In a large heavy-bottomed pot, heat oil over medium heat. Add fennel seeds, cook until golden then add the onion and cook until onion softens and the edges begin to brown, about 5 to 6 minutes.
- Add apple, cabbage, balsamic vinegar and season with salt and pepper, stir everything together.
- Cover and cook on a low heat until cabbage is tender, about an hour. Checking and stirring occasionally.
- Stir in butter and sprinkle with parsley