Tuesday 4 September 2012


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This recipe is the perfect accompaniment to your Christmas dinner, and can be prepared the day before and reheated at the last moment with no loss of flavour. It also works well with goose, pork or venison.

Serves 10


2 lb / 1 kg red cabbage
1 lb / 450 g onions
1 lb / 450 g cooking apples
3 tablespoons brown sugar
3 tablespoons wine vinegar
1/2 oz butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Salt and pepper to season


Preheat the oven to 150 C / gas mark 2.

Peel and core the cooking apples, and cut into small pieces. Chop the onions and garlic. 
Shred the cabbage finely.

Place a layer of the cabbage in a casserole dish and season with salt and pepper. Add a layer of onions and apples, and sprinkle with garlic, spices and sugar.  Repeat the layers.
Pour in the wine vinegar and add knobs of butter on top. 

Place a lid on the pot and cook for 2- 2.5 hours, stirring halfway through.

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