Braised red cabbage
This is a traditional accompaniment for venison sausages. It is also excellent with sausages, mash and gravy. It keeps well and can be easily reheated. Sultanas and orange zest are optional but give a festive note to the dish.
1 large onion, chopped
1 or 2 cooking apples, peeled, cored and chopped
A handful of sultanas (optional)
A strip of orange zest (optional)
3 rashers thick smoked bacon, rinded and chopped
50 ml red wine vinegar or 25 ml balsamic vinegar
250 ml cooking liquid (either stock, wine, cider or water)
A tablespoon of butter
2 bay leaves
Spices - this dish is fine without any spices but if you want to add some, you could try a small teaspoon containing a mixture of allspice, ground cinnamon and grated nutmeg, 5 whole cloves or 3 crushed juniper berries
Salt and black pepper
Method
Melt the butter in an oven proof casserole add the onion and bacon and cook for 10 minutes
Turn the heat up, add the cabbage and cook for 2 - 3 minutes stiring all the time
Add the other ingredients and bring to a simmer
Cover with a tight fitting lid and either simmer on the lowest setting or bake in a low oven (170 degrees gas mark 3) for 1 hour stirring once or twice during cooking
You may need to add more liquid during cooking, if the mixture becomes dry add a little water
Check and adjust seasoning
Serve hot or reheated (the flavour improves if it is made the day before you)
Suggested Sausages
Try Venison, Boar or Toulouse sausages