In recent years this has been an addition to our Christmas feast. The bacon can be omitted but I don’t advise it.
Braised Red Cabbage with Apples and Wine – Printer Friendly Download
- 1 red cabbage
- 3 tablespoons butter
- 1 large onion sliced thinly
- 3 Bramley apples peeled and chopped into dice
- Salt and pepper
- 1 cup white wine
- 1 tablespoon sugar
Cut the cabbage into quarters, remove the core and slice as thinly as possible. Melt half the butter in a pan and add the onions and cook until soft.
Add the remaining butter, the cabbage and the apples and stir well.
Add the wine and sugar and wine and cover, simmer for about 45 minutes and serve hot. You can always prepare red cabbage in advance as it is a dish that reheats quite well.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
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