1 large red cabbage, shredded
30 g (2 tbsp) sugar
5 g (1 tsp) salt
100 ml (4 fl oz) raspberry, red wine or herb vinegar
50 g (2 oz) butter
3 large cooking apples, peeled, cored and diced
2 spring onions, chopped
bay leaf
whole clove
1.2 litre (2 1/2 pt) boiling water
60 ml (4 tbsp) blackberry jam
50 ml (2 fl oz) dry red wine
30 g (2 tbsp) sugar
5 g (1 tsp) salt
100 ml (4 fl oz) raspberry, red wine or herb vinegar
50 g (2 oz) butter
3 large cooking apples, peeled, cored and diced
2 spring onions, chopped
bay leaf
whole clove
1.2 litre (2 1/2 pt) boiling water
60 ml (4 tbsp) blackberry jam
50 ml (2 fl oz) dry red wine
method
1. In a large bowl, combine the shredded cabbage with the sugar, salt and vinegar.
2. Toss until the cabbage is evenly coated with the vinegar mixture.
3. In a large casserole, melt the butter. Add the apples and spring onions and cook over a very low heat for 8 minutes, stirring frequently.
4. Add the cabbage and vinegar mixture, the bay leaf and the clove.
5. Stir in the boiling water. Cover and simmer over a low heat for 90 minutes.
6. Add the blackberry jam and red wine. Simmer for a further 30 minutes.
7. Serve hot or cold, in a large glass or procelain bowl.
2. Toss until the cabbage is evenly coated with the vinegar mixture.
3. In a large casserole, melt the butter. Add the apples and spring onions and cook over a very low heat for 8 minutes, stirring frequently.
4. Add the cabbage and vinegar mixture, the bay leaf and the clove.
5. Stir in the boiling water. Cover and simmer over a low heat for 90 minutes.
6. Add the blackberry jam and red wine. Simmer for a further 30 minutes.
7. Serve hot or cold, in a large glass or procelain bowl.
serving amount
serves 6
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