Red Cabbage Casserole, Viennese Fashion

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READY IN: 2hrs 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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