I love red cabbage. I especially love it as a pickle. I don’t get to buy it much because no one else really eats them at home. And as much as I love pickled red cabbage, I can’t eat a whole jar all to myself. I therefore buy them on Christmas as an indulgent treat that goes well with the cold turkey. Yummy.
I had a nice meal at Debenham last Christmas of gammon with red cabbage. It was almost caramelised cabbage, sweet, which went well with the rather salty gammon.
It was really delicious that I still remember it and went so far as to look for the recipe.
Here is the recipe for red cabbage with apple and caraway.
Ingredients:
1 medium red cabbage, finely shredded
1 tbsp cider vinegar
1 tsp caraway seeds
2 tablespoon demerara sugar (brown sugar)
2 large cooking apples, peeled, cored and quartered.
125 ml water
Method:
Put the cabbage, vinegar, caraway seeds and sugar into a large pan.
Add the water and bring to the boil.
Now add the apples by placing them on top.
Cover the pan and simmer gently until the cabbage is tender and the apples are soft and pulpy.
Transfer into a dish and serve with roast!
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