A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!
- 2 lbs red cabbage, shredded finely
- 4 large onions, peeled & finely diced
- 4 large apples or 4 large pears, NOT peeled, finely diced
- 4 garlic cloves, peeled & finely minced
- 4 tablespoons soft brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- salt & pepper
- 3 tablespoons red wine vinegar
- 1 ounce butter
- Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
- Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
- If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
- For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
- (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
- Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
- Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
- For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
- It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
- Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!
Great recipe and easy to make! I cooked in the crock pot (you need a large one) on high for about 6 1/2 hours. The only thing I changed was adding a 1/2 cup of ruby port about 1/2 through the cooking time. I have made other cabbage recipes that used port and just couldn't resist adding some. I used 4 green apples and it was delish. I have 2 pkgs frozen for future dinners. Thanks French Tart!
YUM! I made mine in the oven cooking the mixture for two hours, stirring occasionally. Interesting to watch the stages as the various ingredients cooked into what would be pickled cabbage. Followed recipe as posted mixing the apples and pears. This recipe will be served at my dinner table again for sure.
Unfortunately I was pretty disappointed in the recipe as is. I followed the directions exactly for the crock-pot and it came out pretty bland. I was hoping it would taste like the red cabbage at my favorite German restaurant. I think if this recipe was tweaked it would be better... or maybe the stove-top preparation would have more flavor. Sorry, I really wanted to like this one.