It was Wednesday night. I was sitting on the floor of my friend Katie’s living room, eating the Babybel stuffed burgers with seasoned fries she’d just made for me. Not gonna lie – they were epic. She, her husband, Tami and I were discussing important things, such as who we wanted to go next on GBBO and whether Costco pork was better than pork from the butchers (apparently so. Who knew?). It was a perfect Wednesday evening.
The conversation turned to things we had cooked in the previous week, as it always does. Tami was talking about the feast she’d made for her beautiful daughter’s first birthday party, and how the pulled pork had been particularly good.
“But” she said, waving her fork in my direction. “I went on your site to find that braised red cabbage recipe you made, and it wasn’t there!”
“And…” she continued. “…you haven’t even put that pulled pork recipe up yet! I’ve been asking for months!”
I’m still not happy with my pulled pork recipe, but with this one I am. All I can say is, Tami – forgive me?
This is my version of traditional braised red cabbage. I like it because it’s totally Syn-free on Slimming World. By adding the apples at the end rather than during the cooking process, however, you lose a lot of water, so I topped it up with sugarfree apple squash. The result was this, which I happily ate for a literally a week because we had so much of it.
- 1 red cabbage
- 450 g of apples, preferably Golden Delicious, grated
- 2 large red onions onions, sliced
- 1/2 level teaspoon ground cinnamon
- 2 tablespoons of sweetener
- 3 tablespoons balsamic vinegar
- 3 tablespoons of red wine vinegar
- Apple squash
- Salt and black pepper
- Preheat the oven to 160C
- Remove the outer leaves of the cabbage, which are tough and unpleasant to eat. Cut the cabbage into quarters, remove the harm white stalk in the middle, and shred the rest of the cabbage by using the knife to cut it into thin strips
- In a large ovenproof dish, add half of the cabbage in a layer. Season with salt and pepper, then add a layer of the onion. Finish with another layer of the cabbage and more salt and pepper
- Mix the vinegars with the sweetener and pour over the top. Then add apple squash until the dish is about 1/2 full
- Cover the dish tightly with foil and cool in the oven for 2 hours. Every half hour, stir the mix and add more squash if required
- Remove the foil and bake for 30 minutes more
- Stir through the grated apple and serve