Red Cabbage is another autumn/winter favourite.
It’s a very useful side dish which has many virtues:
- it can be made a few hours in advance
- it can be spiced up and made as “festive” as you like. A thin slice of orange peel might make a festive flavour.
- it is easy to do and hard to go wrong
- it’s quick and simple to cook.
You must use eating apples as they will keep their shape when cooked. Cooking apples, like Bramleys, will just go to mush so should be avoided.
- knob of butter
- 2 tbsp olive oil
- 1 onion, finely sliced or chopped
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 x 600g red cabbage, shredded finely using a food processor (white core discarded)
- 3 tbsp soft brown sugar
- 3 eating apples, peeled, cored and diced
- 100ml red wine vinegar
- Pinch of salt
- Heat the butter and oil in a large lidded saucepan.
- When the oil is hot, add the onion and fry gently until softened.
- Then stir in the spices. Add the cabbage and fry for 3-4 minutes, stirring occasionally, until glossy.
- Stir in the sugar, apples and red wine vinegar. Cover with a lid and let it cook gently for 30 minutes.
- Taste and adjust salt/sugar/vinegar, and cook longer if needed, as you prefer.