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Garnish with fresh dill before serving. Season with the remaining salt and pepper; add wine, broth and vinegar. Place cabbage, onions, and apples into a baking pan.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook braised red cabbage with apple, port & cranberry using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Braised Red Cabbage With Apple, Port & Cranberry:

1. Make ready 1 red cabbage, chopped,
2. Prepare 1 grated apple (I used Braeburn),
3. Get 1 glug of port,
4. Get 225 ml water,
5. Get 1 tbsp dark soft brown sugar,
6. Take 3 tbsp jewelled cranberries,
7. Get 1 tbsp unsalted butter
8. Get 1 tbsp cranberry sauce,
9. Get 1 tsp ground cinnamon,
10. Get 1/2 tsp garlic granules,
11. Make ready 2 whole cloves,
12. Get Salt & pepper to season,

Add the cabbage, apples, cider, sugar, vinegar, salt and pepper. Sprinkle with bacon and parsley if desired. I'd had Red Cabbage with Apples in a German restaurant and really loved it. This recipe was so close to it and really good.

Steps to make Braised Red Cabbage With Apple, Port & Cranberry:

1. Heat a large saucepan (that has a lid available), over a medium high heat. Add the butter and allow to melt. Add the cloves, cinnamon and garlic and stir until dissolved.
2. Add in the chopped cabbage. Stir and fry for two minutes in the aromatic butter. Add in the glug of port and allow to simmer for about 2-3 minutes. Season with salt and pepper.
3. Add the grated apple and then the brown sugar, then next the water and jewelled cranberries. Turn the heat down to medium and bring to a simmer. Cover with the lid.
4. After the cabbage has been cooking down for around 15-20 minutes and the water reduced down, stir and add the cranberry sauce to glaze the cabbage. Season with more salt and pepper to taste.
5. Once the cabbage is tender and the cooking liquid gone, remove from the heat.

Delia's Traditional Braised Red Cabbage with Apples recipe. This is a recipe I have been cooking for years. It's great because it can be made a day or two before and gently reheated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash). Stir in cabbage, garlic and apples.

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