Delicate and piquant red cabbage
- 500 g of finely sliced red cabbage fleshy stalks removed
- 2 tbls of raspberry vinegar
- 2 tbls of muscovado sugar dark brown
- 125 ml of water
- 25 g of butter
- 3 tbls of wild plum jelly or any tart tasting jelly that you find in your larder such as sour grape, red currant, gooseberry. If you only have ultra sweet jelly, add a half teaspoonful of raspberry vinegar when you add the jelly.
In a large casserole combine the chopped red cabbage, raspberry vinegar, sugar, water and butter. Bring gradually to the boil and simmer for an hour, turning occasionally.
Add the jelly and simmer for 20 mins. Drain and serve.
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