- 1 small red cabbage
- 1 onion, sliced
- 30g butter
- 2 small cooking apples, peeled and sliced
- 2 teaspoons brown sugar
- 2 teaspoons wine vinegar
- A pinch of ground cloves
- Salt and freshly ground black pepper
Shred the cabbage, discarding the hard stalks. Rinse well.
In a large heavy saucepan, fry the onion in the butter until it begins to soften. Add the drained, wet cabbage, the apples, sugar, vinegar and cloves, and season with salt and pepper.
Cover tightly and cook over a very low heat mixing well and stirring every 15 minutes or so.
Cook for two hours or until the cabbage is soft and reduced in bulk. (Add a little water during cooking if necessary). Taste and adjust seasoning and sugar if necessary.
John Hawkesby’s wine suggestion
- Man O' War Ironclad 2005
- Clearview Reserve 2006