Red Cabbage with Glazed Onions RecipeOrigin: Belgium Period: Traditional |
Ingredients:The French call this à la flamande (Flemish-style). Typically it's served with beef or pork but is also ideal with rich poultry such as duck and goose, or even guinea fowl.
2 onions, finely sliced 
Red Cabbage with Glazed Onions Preparation:Method:Finely slice the onions and stew them in half the butter in a large casserole for five minutes. Halve the cabbage, remove the core, and thinly shred with a long serrated knife then add the onions. Turn up the heat, season, and cook for ten minutes to seal the colour (otherwise it will go blue) and the flavour. Add the sugar and turn the mixture briefly before adding the vinegar. Boil vigourously, then add the wine and crumble in the clove heads, discarding the stalks. Cover and cook in a low oven (150C/300F/gas mark 2) for 1 1/2 hours. Fry the baby onions briefly in the remaining butter, tossing them regularly and browning them on all sides then add to the cabbage mixture. Cook for another ten minutes until the apples are about to break up, then serve. It is even better reheated. |
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