Sweet & Sour Red Cabbage

Meltingly tender, slow-cooked cabbage – perfect with sausages, meat loaf or corned beef.

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Photo credit: Edmonds Cookery Book 2016
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Prep Time: 2 hours Servings: 4
  • ½ red cabbage, shredded

    3 Tbsp butter

    1 onion, finely chopped

    1 apple, cored and thinly sliced

    2 Tbsp brown sugar or honey

    2 Tbsp vinegar

    pinch of caraway seeds (optional)

    salt and pepper

  • 1. Soak the red cabbage in cold water for 15 minutes.

  • 2. While the cabbage is soaking, melt the butter in a large, heavy-based saucepan and gently fry the onion until soft and golden, about 10–15 minutes.

  • 3. Lift the cabbage out of the water with your hands, leaving it moist, and add to the pan with the remaining ingredients. Stir to combine then bring gently to a simmer. 

  • 4. Cover and cook very gently for about 1½ hours until the cabbage has absorbed most of the liquid and is very tender. Check to see that it is not sticking during this time and add a little hot water if necessary. Taste and season with salt and pepper.

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