Red cabbage is one of the greatest delights of autumn: and not just because of its glorious purple colour! The complex taste of this member of the brassica family is highlighted in this simple recipe by adding a cooking apple, bringing out the sweetness as well as adding some acidity for more depth.

Although I served this recently with my goose for St Martin’s, braising it in some of the goose fat, cabbage tastes great with many dishes and would make a great vegetarian side dish (using butter or vegetable oil), especially as it is rich in iron. It works brilliantly with mashed potatoes and – sorry, my vegetarian friends! – sausages… In my German dialect we call it ‘blue’ cabbage, by the way, picking up on the fact that it becomes blue in the cooking process.

Braised Red Cabbage (Blaukraut) (serves 6-8 as a side)

• ca. 1 kg red cabbage
• 2 tbs vegetable oil, clarified butter or, in an ideal world, goose fat
• 1 medium onion
• 1-2 cooking apples
• 1 tsp sugar
• 1/4 cup red wine (optional)
• 2 tbs vinegar
• 1/2 cup vegetable stock
• salt, pepper to taste

Remove the outer leaves and quarter the cabbage, then remove the stalks; cut the quarters into fine slices and set aside; don’t forget to wash your wooden boards as the juices can create some amazing tie-dye effects on your work surfaces 😉

Wash the apples, quarter them and cut them into small pieces. Finally cut and dice the onion.

In a decent-sized casserole, heat the oil, clarified butter or goose fat, whichever you prefer, over a medium heat. Add the onions and fry them until they have become translucent. Add the sugar and stir for another minute or two.

Add the cabbage and fry lightly whilst stirring regularly. Once the cabbage has been slightly browned in places, add the apple, the wine and the vinegar. Season with salt and pepper and cover. Simmer at a low to medium heat for around 20 minutes, or more, depending on how raw or cooked you like it. Personally I like my vegetables rather al dente.

Serve and enjoy! Any leftovers can easily be reheated or even frozen.

Americans seem to like their pumpkins for autumn, Germans their red cabbage. I wonder what the Brits make of all this? pumpkin or red cabbage – what’s your go-to vegetable when days are getting shorter and the temperature drops?