I’m catching up posting some of the recipes I tried over Christmas. I’ve made this red cabbage before but had forgotten how good it is, even cabbage hating teens liked it. The quantities below serve 10-12 since it keeps in the fridge for at least a week and freezes well it’s worth making this sort of quantity. It’s a great veg for Christmas dinner as you can make it in advance and just warm through on the day. It also goes wonderfully with Roast Pork.
- 1kg (2lb 4oz) red cabbage
- 450g (1lb) onions, chopped small
- 450g (1lb) cooking apples, peeled, cored and chopped small
- 1 clove garlic, chopped very small
- ¼ whole nutmeg, freshly grated
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 tablespoons brown sugar
- 3 tablespoons wine vinegar
- 15g (½oz) butter
- First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, either by hand or in the food processor.
- Next arrange a layer of shredded cabbage seasoned with salt and pepper in a large casserole, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.
- Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.