Ingredients

Serves 4

Serves a lot more

Medium-sized red cabbage,

finely shredded

1

3

Cooking apples, peeled,

cored and sliced

0.5 kg

1.5kg

Water

125 ml

375ml

Sugar

3 tablespoons

38g

9 tablespoons

113g

Salt

1 teaspoon

6g

3 teaspoons

17g

Cloves

4

12

Vinegar

5 tablespoons (75ml)

225ml

Butter

50 g

150g

Redcurrant jelly

1 tablespoon (15ml)

45ml




Method

Put the cabbage and apples in a saucepan with the water, sugar, salt and cloves. Cover and simmer for about 45 minutes or until the cabbage is tender. Remove the cloves and stir in the vinegar, butter and redcurrant jelly.


To freeze: turn into a rigid container, cool, cover, label and freeze. Use within two months.


To thaw and serve: Leave to thaw at room temperature for five to six hours. Put in a saucepan and reheat gently, stirring frequently, to simmering.





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David’s Red cabbage