Red cabbage with caraway seed

Recipe by:

This red cabbage recipe sounds a bit dull, with no red wine or spices, but it's the most delicious one I know, with hints of tart apple

Red cabbage with caraway seed

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

35

MINUTES

CUISINE

COURSE

Imported

Method

  1. Remove any damaged outer leaves from the cabbage. Cut in quarters, remove the core and slice the cabbage finely across the grain.

  2. 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).

  3. 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

  1. Remove any damaged outer leaves from the cabbage. Cut in quarters, remove the core and slice the cabbage finely across the grain.

  2. 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).

  3. 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.