Simple braised red cabbage recipe please.

[Moln]

The only ones I can find at the moment have lots of extras, as far as I can recall (and it's only two years since I did it!) it's just, apple, vinegar and sugar (though whichbtypes of both I can't recall).

Can anyone help, plus the quantities, I only got a quarter red cabbage!

I use balsamic vinegar and diced apple. No recipe, just add cook and taste!

Do you cook it in the oven for how long (honest it's like I've never done this before)

The best recipe I have is from a mumsnetter years ago! Makes a lovely red cabbage every time. Hang on and I'll find it for you.

1 red cabbage, shredded
1 onion, finely choped
75g beef dripping or other fat
2 Tbsp brown (or white) sugar
1 apple, chopped
3 Tbsp red wine/cider vinegar
300ml beef stock

Cook the onion in the fat until it starts to colour. Add sugar and stir till golden.
Add the cabbage + apple, then the vinegar and some salt + pepper. Cover + cook for 15 mins on low heat.
Add the hot stock and cook for a further 2 hours

My recipe is similar.

1 small red cabbage
25g butter
1 large onion, finely sliced
1/2 tsp all spice
1/4 tsp grated nutmeg
1 Bramley apple, peeled, cored and grated
4 tbsp red wine vinegar
2 tbsp light muscovado star
2 tbsp redcurrant jelly

Finely slice the cabbage, discarding the core and any tough pieces. Melt the butter in a pan with a tight-fitting lid over a medium heat. cook the onion, uncovered, for 5 minutes unit loft but not browned.
Stir in the spices then add the cabbage, apple, red wine vinegar and sugar plus 100ml water. stir until thoroughly mixed and the sugar has dissolved. Season generously.
Bring to the boil, then cover tightly and gently simmer for a bout an hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. Stir in the red currant jelly, allow to melt, then serve.