Wednesday 3rd January 2010
A winter’s roast and a sausage and mash meal are not complete in February without red cabbage. Locally grown, seasonal, and best if you allow a couple of hours for it to slowly release its finest.
Red Cabbage
red cabbge, 1
butter, dob
apple juice concentrate, splash or 1tsp sugar
cloves, ground, sprinkle or a few whole
salt
pepper
onion, 1 sliced in rings
apple, chopped fine
cardamon, 4 whole pods (optional – but very good)
orange, freshly squeezed juice and zest (optional)
Put all ingredients in your heaviest based saucepan with lid firmly on. Set on lowest setting for a couple of hours, stirring occasionally. If it catches, it is too hot.
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