Ingredients

The following ingredients have 4 Servings
  • 1/2 head large red cabbage (cored and thinly sliced)
  • 1 small onion (diced)
  • 1 cup blueberry jam or preserve (I used homemade jam)
  • 1/2 cup Red wine or red wine vinegar
  • 1 cup water or chicken stock
  • 1/2 tsp ground cloves (1 or 2 whole cloves can be used, but shouldnbe picked out afterwards)
  • 1 whole bay leaf
  • 1/2 tsp salt
  • 1 pinch ground black pepper

Instruction

  • Start by chopping the red cabbage into thin slices. The easiest way to achieve this is by peeling off one or two of the tough outer leaves to expose the clean and tightly formed vegetable underneath. Cut the cabbage into quarters with a sharp knife, and cut out the core as shown in the picture below. While the core is technically edible, it is tough with little flavor.
  • Once the red cabbage has been cored, continue by chopping the cabbage into small strips. After chopping the red cabbage, place it in a large bowl and give it a quick rinse. This removes any dirt or insects which may have been caught in the cabbage as it formed. Set the washed cabbage aside.
  • Next chop the onion into a medium or small dice size. Using a large pot, lightly saute the onion over medium-high heat in some oil or butter to soften it. Clarified butter is great for this as it has a high smoking point and won't caramelize the onion as quickly. You only want to cook the onion until it softens and turns translucent. Add the chopped cabbage to the pot and cook for four or five minutes over medium heat.
  • De-glaze the pot with the red wine, then add the water or stock to the cabbage. Add the blueberry jam, clove, bay leaf, salt and pepper to the pot. Reduce the heat to medium low heat and cover the pot with a tight-fitting lid. Let the red cabbage braise, (essentially simmer), for one to two hours.
  • Periodically, have a look in the pot and stir the braising red cabbage to make sure it is not sticking or burning to the bottom of the pot. Towards the end of the cooking time, the liquid should have reduced and slightly thickened. See Notes for suggestions if liquid is thin.
  • Once cooked and the cabbage is soft and tender, you can either serve the braised red cabbage immediately while hot, or cool it and then reheat at your leisure. The braised red cabbage is best stored in a non-re-active, airtight container.