NZ Woman's Weekly

Retro recipe: Sweet and sour red cabbage

Retro recipe: Sweet and sour red cabbage

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.

New Zealand Woman's Weekly Dec-1-2014-cover

Subscribe to the magazine

Breakfast's Ali and Rawdon's secret struggle

In the New Zealand Woman's Weekly this week, Breakfast TV presenters Ali and Rawdon reveal their secret struggle.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe