Braised Red Cabbage

Braised red cabbage is at its best when the sweet and sour elements are in balance.

The red cabbage is finely shredded. A little fat is heated in a pot and the cabbage is added with a pinch of sugar and a splash of vinegar.

A lid is put on and the cabbage is braised over low heat, stirring occasionally.

• Becomes tender without losing all texture
• Sugar and acid keep each other in check
• Seasoned with salt and pepper

Often finished with a little apple or redcurrant jelly. Served as a side dish.