Prep 15 mins
Cook 2 hrs
This is a recipe taken from a Delia Smith cookbook Once cooked, it will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe. It's great because it can be made the day before and gently re-heated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash).
- 2 lbs red cabbage
- 1 lb cooking apple, peeled, cored and chopped very small
- 1 lb onion, peeled and chopped small
- 1 garlic clove (optional)
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 3 tablespoons brown sugar
- 3 tablespoons red wine vinegar
- 1⁄2 ounce butter
- salt and pepper
- 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, using your sharpest knife
- Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar.
- Continue with these alternate layers until all ingredients are used. 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.