← Replies in Braised Red Cabbage Recipe

I first found this recipe on another site and I've been making it for years. The only change I make to the recipe is to use apple cider vinegar. It can be made in a slow cooker but isn't nearly as good. The flavour is watered down and it's more soupy. There's just something about a slow braise or roast done in the oven that can't be matched for texture and flavour. I make it several times through the fall and winter and serve it mostly with lamb or very good sausages. It's a crowd pleaser and excellent if you need to feed a lot of people. I've lost count of the times I've given the recipe away or directed people to the website. It reheats extremely well but is ruined if frozen. I have put it together the day before I bake it and that's fine. Outstanding dish.