12 oz (350 g) red cabbage, shredded
1 lb (450 g) Bramley cooking (tart) apples, peeled and cored
2/3 cup (150 ml) 1/4 water
1/3 cup (40 g) soft light brown sugar
salt
4 cloves
6 tbsp white wine vinegar
2 tbsp (1 oz) 25 g margarine
1 tbsp redcurrant jelly
1 lb (450 g) Bramley cooking (tart) apples, peeled and cored
2/3 cup (150 ml) 1/4 water
1/3 cup (40 g) soft light brown sugar
salt
4 cloves
6 tbsp white wine vinegar
2 tbsp (1 oz) 25 g margarine
1 tbsp redcurrant jelly
method
1. Place all the ingredients in a saucepan and bring to the boil.
2. Lower the heat, cover and simmer for 45 minutes, stirring occasionally, until the cabbage is tender.
3. Check seasoning and remove cloves before serving.
2. Lower the heat, cover and simmer for 45 minutes, stirring occasionally, until the cabbage is tender.
3. Check seasoning and remove cloves before serving.
serving amount
serves 6
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