A mainstay of Christmas’ past. The sharp cabbage beautifully complements the sweet apples with the slow cooking breaking everything down into an indulgent pot of festive flavours. It can be cooked in advance and then warmed up just before serving.
- 500g red cabbage, stalk removed and thinly sliced
- 225g onions, chopped
- 225g apples (we like the sharpness of braeburns), peeled, cored, and chopped
- 1 clove garlic, finely chopped
- 1tsp freshly grated nutmeg
- 2-3 pinches ground cinnamon
- 2-3 pinches ground cloves
- 30g sugar (usually brown, but white will do)
- 30ml white wine vinegar (cider vinegar also fine)
- 2-3 knobs of butter
- Preheat the oven to 150
- In a casserole dish (or any ovenproof pan with a lid), arrange a layer of red cabbage, seasoned with salt, pepper. Then add a layer of onions and apples, together with a pinch of the spices, sugar, and garlic. Then add another layer of cabbage and continue alternating each layer 2-3 times. Pour over the vinegar and dot with the butter.
- Cover with a lid and cook in the oven for about 2 hours, stirring occasionally.