Friday, 11 April 2014

Slow Cooked Red Cabbage

With spring now upon us, and the weather starting to brighten up a little,
this will probably be the last time I make slow cooked red cabbage for a while.
It's a family favourite though and was just perfect to go with our beef wellingtons last weekend.


1 onion, thinly sliced
1kg red cabbage, finely shredded
1 cooking apple, peeled and cored, and cut into chunks
4 tbsp light brown soft sugar
2tbsp white wine vinegar
2tbsp redcurrants jelly

Preheat oven to 180C / 160 Fan
Fry the onion in a little oil for a few minutes, to soften.
Add all the other ingredients and bring to the boil.
Sometimes I add a splash of red wine  or port at this stage.
Stir and season.
Cover and transfer to the preheated oven for about 1 1/2 - 2 hours, until the cabbage is tender.

Serves 6.   You can make this a day ahead and just gently reheat on the stove.
It also freezes well.

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