Getting a veg box is a great way of discovering vegetables that you probably would never have dared to buy before. Red cabbage is one of those (along with Paimpol coco beans, round courgettes and fresh beetroot) that we have discovered we do like after all. It's always a bit daunting getting to grips with a new ingredient for the first time though, so here's the tried and tested (and tweaked) Madhouse recipe for Slow-Cooked Red Cabbage.
Slow Cooked Red Cabbage
1 red cabbage
2 large apples
a clove of garlic
1/2 teaspoon cinnamon
1/2 cup brown sugar
a splash of white wine vinegar
salt and pepper
Shred the red cabbage (chopping out the hard core). Dice the apples and onions and toss them in a bowl with the crushed garlic, cinnamon and sugar.
In a slow cooker (or large saucepan), put a layer of the cabbage, season with salt and pepper and top with a layer of onions and apples. Repeat, alternating the layers until all of the ingredients have been used.
Add a cup of water and the vinegar, put a lid on the pot and cook on a low heat for about 3 hours minimum.
It's great as a side dish with roast dinners and the addition of apples means it is also a great accompniment to pork chops. One red cabbage goes a long way so I split it into several freezer bags when it's cooked and freeze it to be used at a later date. It comes back perfectly.
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