Red cabbage with caraway seed
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
CUISINE
COURSE
Imported
Method
Remove any damaged outer leaves from the cabbage. Cut in quarters, remove the core and slice the cabbage finely across the grain.
Put the vinegar, caraway, salt and sugar into a cast-iron casserole or stainless-steel saucepan with 125ml water. Add the cabbage and bring to the boil. Peel and core the apples and cut into quarters (no smaller).
Lay them on top of the cabbage, cover and continue to cook gently until the cabbage is tender, about 30–50 minutes. Do not overcook or the colour and flavour will be ruined. Taste for seasoning and add more sugar if necessary. Serve in a warm dish.
Ingredients
450g red cabbage
450g cooking apples (Bramley Seedling)
1 tbsp wine vinegar
1 level tsp salt
2 heaped tbsp sugar
2 tsp roughly ground caraway seeds
Method
Remove any damaged outer leaves from the cabbage. Cut in quarters, remove the core and slice the cabbage finely across the grain.
Put the vinegar, caraway, salt and sugar into a cast-iron casserole or stainless-steel saucepan with 125ml water. Add the cabbage and bring to the boil. Peel and core the apples and cut into quarters (no smaller).
Lay them on top of the cabbage, cover and continue to cook gently until the cabbage is tender, about 30–50 minutes. Do not overcook or the colour and flavour will be ruined. Taste for seasoning and add more sugar if necessary. Serve in a warm dish.
