Christmas spiced red cabbage
A most flexible dish. It can be served hot or cold, and actually gets better when left to mature for a day or two and goes with all kinds of dishes. Serve with the main event on Christmas Day but make enough for leftovers to go with cold meats on Boxing Day and beyond.
Prep: 15 minutes
Cook: 1.5 to 2 hour
- 1 tbsp local rape seed 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
Heat the oil in a large heavy pan, add the onion and cook for 3 minutes until softened. Stir in the spices and cook for another minute. Add the shredded cabbage and stir to coat in the spices then stir in the apple, sugar, vinegar and 4 tbsp cold water.
Season with salt and pepper and bring to the boil, then cover and simmer very gently for 1½ to 2 hours, stirring occasionally, until really tender and the liquid has evaporated. Stir in the jelly and serve hot or cold.
The classic sweet and sour flavours go wonderfully with all rich meats so serve with sausages and roast pork, game, creamy potato dishes, and cold with pates and sliced hams.
We would like to thank Mary Gwynn for this recipe.
Mary is a food writer and editor
The WI Cookbook: The First 100 Years (Ebury) and Back in Time for Dinner (Bantam Press), available now from good bookshops.