Preparation Time: 20 minutes
Cooking Time: 1 hour 30 mins
Serves: 4
500g red cabbage
250g onions
250g cooking apples
1 tsp ground allspice
1 tbsp brown sugar
2 tbsp red wine vinegar
1 clove garlic
15g butter
75g currants
salt & pepper
Most cabbage varieties are best cooked quickly to retain their flavour and avoid that school-dinners smell. Red cabbage is an exception - it benefits from long, slow cooking and with the addition of some flavouring, makes a wonderful rich, sweet and sour accompaniment to poultry, pork and game.
1. Pre-heat the oven to 150C (300F,gas 2). Finely shred the cabbage, finely chop the onions and garlic and peel, core and finely chop the apples.
2. Arrange a layer of cabbage in the base of a large casserole then add a layer of onions, apples, garlic, currants, spices and sugar and season. Continue to alternate the layers until tall the ingredients are used.
3. Pour over the wine vinegar, dot with butter, cover the dish with foil and bake slowly in the over for 1 1/2 to 2 hours.
From Riverford Organic Vegetables who deliver across the south UK.
http://www.riverford.co.uk
