Red Cabbage Casserole, Viennese Fashion
- Ready In:
- 2hrs 35mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 large red cabbage
- 1 large onion, chopped
- 3 ounces butter
- 2 tablespoons sugar, preferably brown
- 1 large cooking apple, cored,chopped,but not peeled
- 3 tablespoons red wine or 3 tablespoons cider vinegar
- 10 fluid ounces beef stock
- 1 tablespoon flour
- 4 4 tablespoons sour cream or 4 tablespoons creme fraiche
directions
- Cut the cabbage in quarters, discard the outer leaves and the central core, then shred each quarter finely.
- Melt the butter in a deep, heavy casserole.
- Add the onion and cook until it starts to soften and colour.
- Add the sugar and stir around until all is golden.
- Add cabbage and mix well.
- Add apple, vinegar and some salt and pepper.
- Stir well, cover and cook for 15 minutes over a low heat.
- Heat the stock and pour into the casserole.
- Cook for 2 hours on top of the stove or in a low oven (gas mark 2-3/150-160C).
- Mix the flour and cream to a smooth paste in a cup and add to the cabbage gradually, stirring continually, on top of the stove.
- Cook over a low heat for 2 minutes to cook the flour (4 or 5 minutes) and thicken the sauce.
- Taste and add more sugar or vinegar if necessary, balancing the sweet and sour elements.
- If making this in advance, reheat it, covered in its casserole, for 30 minutes at gas mark 4/180C or on the stove for much less time.
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