Every now and then, a dish comes along that really makes you sit up and pay attention, its taste and texture producing a glorious symphony in the mouth.

Some very dear friends first introduced me to the wonderful combination of red cabbage braised with apple and it was love at first bite. I got the recipe from them and it has since become a firm favourite.

They called it rotkohl, which is German for red cabbage and indeed one of my friends is from good German rootstock, so too this recipe. Being from that region, rotkohl has an affinity for pork and goes well with either roasted pork or pan fried chops. A roll filled with this, a bratwurst sausage and a smear of mustard is a thing of indulgent beauty too.

Though it can be made with oil, the very best braised red cabbage gains its smooth character from lard, goose or duck fat are also good alternatives. We make it both with and without spices, cinnamon and cloves work well as does a bay leaf or two.

Any spare wine, red or white, is a worthwhile addition as the acidity helps with the colour; in a neat bit of cabbage chemistry, you'll notice a definite change when adding the vinegar. If by accident it tastes a little too sour from the vinegar, the dish can be adjusted with some sugar.

Braised Red Cabbage with Apple
(serves 6)

1/2 red cabbage
3 tablespoons lard or oil
1 or 2 tablespoons red wine vinegar
wineglass of red or white wine or water
2 eating apples, peeled, cored and roughly chopped
5cm stick cinnamon or good pinch of powder
3 cloves or small pinch of powder
1 bay leaf
salt and fresh ground pepper

Discard any tough outer cabbage leaves, cut out the core and slice as thinly as possible with a mandoline or sharp knife. Melt the lard or oil in a large pot and heat until almost smoking. Add the shredded cabbage and stir constantly until wilted. Add the red wine vinegar, wine or water and stir until the cabbage changes colour. Add the apple, cinnamon, cloves, bay leaf and season with salt and fresh ground pepper.

Put the lid on the pot, lower the heat to a bare simmer and leave to braise for an idle hour or so, giving an occasional stir to help the apple melt in and check for water, if too dry, add some more. When done to your liking, serve.