Ingredients for Spiced Red Cabbage and Apple:
- 1 medium-sized red cabbage (about 2 lb/900 g)
- 1 lb (450 g) cooking apples
- 2 medium sized onions
- Salt and pepper
- 4 oz (112 g) demerara sugar
- ½ pint (300 ml) vegetable stock
- 1 tablespoon malt vinegar
Method for Spiced Red Cabbage and Apple :
- Shred the cabbage coarsely. Peel, core and chop the apples into thin slices. Peel and chop the onions finely.
- Place a layer of red cabbage into the bottom of any oven-proof casserole. Put a thin layer of apple on top, followed by a layer of onion. Season with salt and pepper and sprinkle with sugar.
- Repeat the layers until the ingredients are finished and then pour over the stock and vinegar.
- Cover and cook in a pre-heated oven at Gas Mark 3 (325°F/170C) for 80 to 90 minutes.
- Serve hot.
This Spiced Red Cabbage & Apple Recipe Serves 4 to 6. Goes particularly well with good quality pork sausages or bacon chops and a baked potato for a filling meal
hi i have bought a large of red sliced pickled cabbage, not noticing it was pickled,
i have used cooking as veg to put into a curry,
now i make very hot curries and chill co carne and it has over powered all,
i had strained the cabbage but no success still over powered everything,
its a very large jar and don’t want to waste it, but i stumped of what to do with it,
so i am hoping you can help by explaining the best way to cook it as a vegatable to go with a roast dinner etc,
thankyou if you can and thankyou if can’t.
The above minus the vinegar is one option. It’s getting rid of the prevalent vinegar taste that you’re after. There’s no easy way for you to cook it as a veg for with a roast dinner. Put it into a strainer and run cold water over it to remove more of the vinegar and then freeze in smaller, manageable amounts.
Throw it away and start again. This time buy a fresh red cabbage like the recipe states
Think “pickled onions” – you wouldn’t try to reverse the pickling process and use them as onions, would you?
Use it as you would a pickle, with cheese, cold meat or whatever. It’s also traditionally eaten (as a side veg, not an ingredient) with Lancashire Hotpot. Pickled red cabbage is a fine thing in itself and as it’s pickled the jar should keep, even once opened, for a couple of months.
I have a similar recipe which omits the stock but adds 1 tsp ground nutmeg, and 1/4 tsp each of ground cloves and ground cinnamon. Delicious, as I’m sure this version is. One other thing – you get a big dish of this out of a 900g cabbage, so it’s a good thing that this freezes well.
I do a similar thing omiting the stock and adding a good slug of red wine or port. We have it as a special treat on Xmas eve with really good sausages and garlicy creamy mashed potato.