Prep 15 mins
Cook 40 mins
This recipe came from my Mother In-law, I feel in love with it and got the recipe off her and have tried it a few times myself. It is a beautiful old english recipe which has a wonderful sweet and sour contrast. Goes well with rich meats such as game, duck, beef or pork. A good HINT I found is that if you don't have a extra large sausepan this recipe is best halfed as fitting a whole red cabbage in a normal large sausepan is impossible. You should really try this recipe at least once as you wont be dissapointed.
- 1 medium red cabbage (1.5kg)
- 1⁄4 cup olive oil, you can reduce this if you want
- 20 g butter
- 2 slices bacon, finely chopped
- 1 large brown onion, finely chopped (200g)
- 1 green apple, finely chopped (200g)
- 1 bay leaf
- 1⁄2 cup port wine, not essential but if you don't add it decrease the amount of vinegar a little
- 1⁄2 cup chicken stock
- 1⁄2 cup red wine vinegar (or whatever vinegar you have)
- 1⁄2 cup brown sugar
- salt & freshly ground black pepper
- Halve cabbage, remove core and shred finely. Heat oil and butter in a large.
- saucepan. Add onion, apple and bacon; sweat over medium heat for 5 minutes.
- Add cabbage; cook, stirring 5 minutes or until starting to wilt.
- Add remaining ingredients and simmer, covered, over medium heat for 30-40.
- minutes, stirring occasionally until tender. Alternatively you could cook it.
- in a medium oven (160°C or 140°C fan-forced) 40 minutes.
- Serve with rich red meats such as game, duck and beef, or with pork. Perfect for a dinner party.