Red Cabbage Casserole
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.
- 2 cooking apples peeled, cored and sliced
- 1 1/2 lb red cabbage washed, trimmed and thinly sliced
- 1 large onion peeled and thinly sliced
- 2 oz raisins
- 2 tsp spoons sugar
- Salt and freshly ground black pepper
- 1/2 pint dry white wine or chicken stock
- 1 oz butter
- 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.
- 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.
- Remove the casserole dish from oven. Adjust seasoning and stir in the butter until melted. Serve straight from the casserole.
Calories: 260 kcal
Carbohydrates: 42 g
Protein: 3 g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 105 mg
Potassium: 712 mg
Fiber: 7 g
Sugar: 20 g
Vitamin A: 2125 IU
Vitamin C: 104 mg
Calcium: 99 mg
Iron: 2 mg