This is one of my Mum’s recipes and I always look forward to it when I go home in the winter. It’s a great accompaniment to vegetarian stews and goes well with mashed potato. A fantastic winter warmer. Plus, it smells amazing while it’s cooking.
Preparation time: 15 mins
Cooking time: 2 hrs
- 1kg red cabbage
- 450g cooking apples, peeled, cored and chopped small
- 450g onions, finely chopped
- 1 clove garlic, finely chopped
- ¼ whole nutmeg, freshly grated
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- 3 tbsp brown sugar
- 3 tbsp wine vinegar
- 15g butter
- Salt and black pepper
- Discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Shred the rest of the cabbage finely.
- In a large casserole dish, arrange a layer of shredded cabbage, seasoned with salt and pepper.
- Add a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in.
- Now pour in the wine vinegar and add dots of butter on the top.
- Put a tight lid on the casserole dish and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.