I love cabbage. I love braised red cabbage. I love a big old bowl of braised red cabbage with warm spices and hints of orange and I especially like it with my solstice dinner or Christmas dinner or Boxing day dinner or dinner on any random Tuesday.
Now if you’re a braised red cabbage skeptic (you know who you are), let me just encourage you to try this recipe.
The results are warm, wonderful, and reminiscent of those countless mulled wine packets or simmer pots you’ve faffed about with that end up on the stove top for days before being unceremoniously dumped in the waste bin.
What’s magical about this recipe? Well, for one, you can eat it!
This whole dish will take you about 90 minutes, an hour of which involves doing anything else you want to while the ingredients do their thing in a braising pot.
This will serve six at dinner, unless you’re like me, and then it serves one because I could eat the whole thing myself over the course of a couple of days.