This old favourite fits perfectly into my "Christmas cook's really useful" list. It can be served hot or cold, gets better when left to mature for a day or two, goes with all kinds of dishes, and everyone loves it!
Serves: 8. Prepare: 15 mins. Cook 1.5-2 hours
- 1 tbsp sunflower oil
- 1 large onion, sliced
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 750g red cabbage, finely shredded
- 1 large eating apple, cored and chopped
- 2 tbsp soft brown sugar
- 5 tbsp red wine vinegar
- 4 tbsp cranberry or redcurrant jelly
- salt and freshly ground black pepper
- Heat oil in a large heavy pan, add onion and cook for 3 minutes until softened.
- Stir in spices and cook for another minute.
- Add shredded cabbage and stir to coat in spices then stir in apple, sugar, vinegar and 4 tbsp cold water.
- Season and bring to the boil, then cover and simmer very gently for 1½-2 hours, stirring occasionally, until really tender and the liquid has evaporated.
- Stir in jelly and serve hot or cold.
Cook's tip:The classic sweet and sour flavours go wonderfully with all rich meats so serve with sausages and roast pork, creamy potato dishes, and cold with pâtés and sliced hams.
Aga cooking: Cook step one on the boiling plate then bring to the boil, cover and place on the floor at the back of the simmering oven for 1.5-2 hours.
- recipes Mary Gwynn
- pictures David Merewether