Red cabbage casserole recipe
information
Red cabbage, casseroled with apples, onion and raisins, makes a perfect accompaniment to roast pork. This recipe makes double the quantity required, and it is excellent reheated on top of the stove with a knob of butter on the following day.
ingredients
2 cooking apples, peeled, cored and sliced
Approx. 3/4 kg. (1 1/2 lb) red cabbage, washed, trimmed and thinly sliced
1 large onion, peeled and thinly sliced
50 g (2 oz) raisins
2 tsp spoons sugar
Salt and freshly ground black pepper
Approx. 300 ml (1/2 pint) dry white wine or chicken stock
25 g (1 oz) butter
Approx. 3/4 kg. (1 1/2 lb) red cabbage, washed, trimmed and thinly sliced
1 large onion, peeled and thinly sliced
50 g (2 oz) raisins
2 tsp spoons sugar
Salt and freshly ground black pepper
Approx. 300 ml (1/2 pint) dry white wine or chicken stock
25 g (1 oz) butter
method
1. Put the apples in an ovenproof casserole dish with the red cabbage, onion, raisins, sugar, and salt and pepper to taste. Pour in the wine or stock, or a mixture of both, and stir well to mix.
2. Cover the casserole with a lid or buttered greaseproof paper or foil and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 1 hour or until the cabbage is tender.
3. Remove the casserole dish from oven. Adjust seasoning and stir in the butter until melted. Serve straight from the casserole.
2. Cover the casserole with a lid or buttered greaseproof paper or foil and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 1 hour or until the cabbage is tender.
3. Remove the casserole dish from oven. Adjust seasoning and stir in the butter until melted. Serve straight from the casserole.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
