Ingredients: |
Ingredients: approx. 1kg red cabbage 50g butter 1 large onion, finely sliced 1 Bramley apples, peeled, cored and grated (or finely chopped) ½ tsp. ground allspice ¼ tsp. freshly grated nutmeg 4 tbsp. red wine or sherry vinegar 100ml cold water 2 tbsp. light muscovado sugar (or demerara if you don't have muscovado) 2 tbsp. redcurrant jelly Salt & Pepper
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Directions: |
Directions:1. Finely slice the cabbage, discarding the core and any tough pieces. 2. Melt the butter in a pan with a tight-fitting lid over a medium heat 3. Cook the onions uncovered for 5 minutes until soft but not browned. 4. Stir in the spices, then add the cabbage, apple, vinegar and sugar plus the water. 5. Stir until thoroughly mixed and sugar has dissolved. 6. Season generously. 7. Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. 8. Stir in the redcurrant jelly, allow to melt, then serve |
Personal
Notes: |
Personal
Notes: This is one I serve at Christmas. You can make it ahead of the day (it keeps in the fridge for several days) or freeze. To serve defrost (if frozen) and then reheat in a pan. Stir in 2-3 tbsp. of cold water, cover and cook gently over a medium heat for 5-10 minutes, stirring occasionally until piping hot.
You can add 100g of sultanas or raisins to this too if you like - do this at step 4
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