Sunday, 5 July 2009

Sweet and Sour Red Cabbage

For many people, cabbage has long been regarded as the soggy, overcooked mess served up for school dinners.

Nowadays, luckily, we know to cook it for a shorter time with not too much water, or stir fry it with other vegetables.

Red cabbage is nice with red onion and grated carrot for coleslaw. The following recipe is delicious with game and meat or with sausages for a simple supper.

Serves 6-8

1 red cabbage, shredded
2tbsp olive oil
2 onions, finely sliced
1 garlic clove, crushed
2 cooking apples, peeled and sliced
2 tbsp muscovado sugar
1.2tsp ground Cinnamon
nutmeg for grating
2tbsp red wine vinegar
grated rind and juice of 1 orange
salt and freshly ground pepper
2tbsp redcurrant jelly

Heat the oil in a large saucepan and add the cabbage, onion, garlic and apple.

Sprinkle on the sugar and Cinnamon and grate a quarter of a nutmeg into the pan.

Pour over the red wine vinegar and orange juice and add the orange rind.

Stir well and season with salt and pepper.

Cook over a medium heat for 10-15 minutes until the cabbage is tender but still has bite.

Stir in the redcurrant jelly and serve hot.

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