Spiced red cabbage
A winter vegetable favourite, red cabbage is as accommodating as it is comforting since it can be cooked on the stovetop or in the oven, depending on space and time. It's also healthy since this version requires no oil or butter. The key is to cook it long and slow to allow the flavours to develop fully. It matures and improves over the next couple of days and freezes well too.
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INGREDIENTS:
one red cabbage, about 1.5kg / 3 to 3 1/2 lbs
1 red onion, thinly sliced
2 dessert apples, peeled, cored and thinly sliced
2 tbsp red wine vinegar
2 tbsp dark brown sugar
pinch of cinnamon
pinch of freshly grated nutmeg
pinch of ground cloves
salt and black pepper
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PREPARATION:
1. Preheat the oven to 170C / gas mark 3.
2. Peel off any tough outer leaves from the cabbage and cut in half. Remove the hard inner stalk and use a large knife to shred as finely as you can, cutting away any very thick stalks. Pile into a large colander and rinse under cold water.
3. Place the wet cabbage in a large oven-proof casserole dish with a lid (or you can use tightly fitting tin foil), along with the sliced onion, apples, vinegar, sugar, spices and season with salt and pepper. Give everything a good stir, cover and cook in the oven for 1 1/2 to 2 hours. Check and stir it every half hour or so to make sure it is not drying out, adding a little water if necessary.
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PREP/COOK
INFORMATION:
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Source: Terry Farris
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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