Braised Red Cabbage

Braised red cabbage is harmonious when the sweet and tangy flavours are in balance – it is perfect alongside roast meats.

1. Shred the red cabbage thinly, salt it lightly, and let it stand for a few minutes so it releases liquid and softens.

2. In a pot melt the sugar into a dry caramel – taking care that it does not burn.

3. Throw in the cabbage and turn it through the caramel.

4. Drizzle over the vinegar, which brings back the vivid purple colour, then cover and braise it in its own juices.

5. Stir it now and then, and add a little water if needed; braise until it softens but still has some bite.

Tip: Do not leave out the vinegar – it not only seasons but also colours the cabbage vivid purple.