- 1 teaspoon(s) salt
- 1 Red onion
- 2 tablespoon(s) oil
- 1 small red cabbage
- 1 sharp apple, e.g. Bramley or Granny Smith
- 5 tablespoon(s) wine or cider vinegar (not malt)
- 1 tablespoon(s) sugar
- 1 dash(es) black pepper
- 1 handful(s) raisins (optional)
- 2 teaspoon(s) caraway seeds (optional)
- Peel and halve the onion. Cut across into thin slices.
- Heat the oil in a big, heavy based pan, add the onions and allow them to soften over low heat.
- Remove any damaged outer leaves and wash the cabbage.
- Using a large sharp knife, cut the cabbage in half, and then into quarters.
- Cut away the core, and shred the cabbage finely. This is easiest if you have a food processor – use the slicing disc – or a mandolin.
- Add to the onions and combine well.
- Allow the cabbage to soften slightly over a low heat – stir often.
- Meanwhile, peel and core the apple, grate it and add to the pan.
- Continue to stir and fry the contents of the pan for a few more minutes.
- Add the vinegar, sugar, salt and pepper etc to the cabbage and give the pan a good stir.
- Turn up the heat so that the contents start to steam.
- Taste to check for balance of sweet and sour.
- Then cover the pan, turn heat right down and cook for about 1 hour.
- Check the cabbage now and then to ensure it doesn’t burn at the bottom – add a little water if it seems too dry. It should be soft to the bite when done.
The finer you shred the cabbage the better; it will also cook more quickly.
Any leftovers keep very well in the fridge, in a covered container. This dish tastes even better the next day.
Recipe originally published here.