 Last Christmas at a party I tasted some wonderful slow-cooked red cabbage cooked on an Aga. Please could you point me in the right direction, as my first two attempts have been disappointing.
Here’s my favourite recipe for easy and tasty red cabbage. I prefer it without any sultanas, but simply add a small or large handful if you like them.
Ingredients
1 large red cabbage
1-2 cooking apples, depending on size
1 large onion
8 tbsp apple juice
4 tbsp wine vinegar
2oz (55g) Demerara sugar
Salt and freshly ground black pepper
2oz (55g) butter
2 tbsp redcurrant jelly
Method
Trim and shred the cabbage finely – if you have a mandolin slicer, I find this is the easiest and quickest way to do this. Otherwise use a large sharp knife or cut into wedges that will fit down the chute of a food processor and use the finest slicing disk.
Peel, core and slice the apples followed by the onion. On the simmering plate dissolve the sugar in the apple juice and vinegar in a 3 litre stainless steel Aga saucepan. Add the remaining ingredients and stir well so all the cabbage and apple is coated with the liquid.
2, 3 and 4-Oven Aga
Cover and simmer for 5 minutes then transfer to the simmering oven for 45 minutes to an hour.
Conventional cookers
Bake at 150°C/300°F/Gas mark 2 for 45 minutes to an hour.
Taste and adjust the seasoning before serving. This may be prepared ahead of time and it re-heats extremely well – if anything the depth of flavour improves. |
