Apple and Red Cabbage

    2 hours 15 mins

    Try to avoid cabbage that have black dots on the leaves as this indicates a rotting head of cabbage.

    1 person made this

    Serves: 8 

    • 1 head red cabbage, about 1.5kg, finely shredded
    • 50g fat salt pork, diced, or butter
    • 2 Spanish onions, thinly sliced
    • 2 tablespoons brown sugar
    • 250g tart dessert apples, peeled, cored and chopped
    • 75ml vegetable stock
    • 125ml red wine
    • 3 tablespoons white wine or cider vinegar
    • 1 small raw beetroot, coarsely grated
    • salt and freshly ground black pepper

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Cover cabbage with boiling water, set aside.
    2. In a large heavy-based saucepan, saute pork until the fat runs, or melt the butter. Add the onions, fry, stirring frequently, until soft and transparent. Stir in the sugar and continue to fry gently until the onions are caramelized and golden. Take care not to let the sugar burn.
    3. Drain the cabbage well. Add it to the pan with the apples, stock, wine and vinegar. Mix well. Season generously with salt and pepper. Cover tightly and cook, covered, for 1 1/2 hours, stirring occasionally. Mix in the grated beetroot - this transforms the colour - and continue to cook, covered for 30 minutes longer, or until cabbage is soft. Serve very hot.

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