Braised red cabbage from The British Cookbook (page 68) by Ben Mervis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast wood pigeon; Roast loin of pork

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tmjellicoe on December 09, 2024

    We quite liked this recipe. I did let it cook for 2 hours rather than the 1 written. At 1 hour the cabbage was tender-crisp, the apples were still noticeably apples, so this dish could be enjoyed. I wanted to see the results by going longer as I’ve seen in other recipes and it, as expected, gets softer and the apples break down more. Tasty at any point between hours 1 and 2.

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