We don’t tend to cook red cabbage any more, opting to use it in coleslaw and salads for colour, yet cooked slowly it is delicious.
You also get added nutrition from the anthocyanins – phytochemicals also found in blueberries. This dish does take a while, but it is well worth the wait, and goes beautifully with roast meat or game.
Sweet and Sour Red Cabbage
- Half a red cabbage, shredded
- 90g butter
- 1 large onion, finely chopped
- 2 Granny Smith apples, peeled, cored and sliced
- 1 tsp caraway seeds
- 2 tbsp honey
- 2 tbsp malt vinegar
- ½ tsp salt
- Freshly ground pepper
1 Soak the shredded cabbage in a bowl of cold water for 15 minutes. Melt the butter in a heavy-bottomed pot or saucepan, and gently fry the onion until it is soft.
2 Take the cabbage from the water, leaving it dripping slightly, and add it to the pot with the remaining ingredients.
3 Stir to combine, then cover and simmer very gently for 1½ hours. Check frequently so it doesn’t dry out, and if it does, add a little boiling water. Serve hot.