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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe came from my Mother In-law, I feel in love with it and got the recipe off her and have tried it a few times myself. It is a beautiful old english recipe which has a wonderful sweet and sour contrast. Goes well with rich meats such as game, duck, beef or pork. A good HINT I found is that if you don't have a extra large sausepan this recipe is best halfed as fitting a whole red cabbage in a normal large sausepan is impossible. You should really try this recipe at least once as you wont be dissapointed. Ingredients:
1 medium red cabbage (1.5kg) |
1/4 cup olive oil, you can reduce this if you want |
20 g butter |
2 slices bacon, finely chopped |
1 large brown onion, finely chopped (200g) |
1 green apple, finely chopped (200g) |
1 bay leaf |
1/2 cup port wine, not essential but if you don't add it decrease the amount of vinegar a little |
1/2 cup chicken stock |
1/2 cup red wine vinegar (or whatever vinegar you have) |
1/2 cup brown sugar |
salt & freshly ground black pepper |
Directions:
1. Halve cabbage, remove core and shred finely. Heat oil and butter in a large.
2. saucepan. Add onion, apple and bacon; sweat over medium heat for 5 minutes.
3. Add cabbage; cook, stirring 5 minutes or until starting to wilt.
4. Add remaining ingredients and simmer, covered, over medium heat for 30-40.
5. minutes, stirring occasionally until tender. Alternatively you could cook it.
6. in a medium oven (160°C or 140°C fan-forced) 40 minutes.
7. Serve with rich red meats such as game, duck and beef, or with pork. Perfect for a dinner party.
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