A rich spicy dish, loved all over Europe as an accompaniment to rich dishes
1 red cabbage (approx 2lb- 1 kg), finely shredded
150ml – 1/4 pint red wine vinegar
30g – 1 oz sugar
1 teaspoon salt
4 whole cloves
1 bay leaf
30g – 1 oz goose fat or 2 tablespoons vegetable oil
2 red onions sliced
1 cooking apple, peeled, cored, and diced
150 ml – 1/4 pint giblet stock
4 tablespoons redcurrant jelly
150 ml – 1/4 pint red wine
Pre-heat the oven to gas mark 2, 300°F (150°C).
In a bowl place the red cabbage, vinegar, sugar, salt, cloves and bay leaf and mix together.
Heat the goose fat or oil in an oven-proof dish, add the onions and apple. Cook till lightly browned. Stir in the cabbage mixture and the stock and bring to the boil. Cover and cook gently in the oven for about 2 – 2 1/2 hours until the cabbage is tender and most of the stock has evaporated, stir two or three times during cooking. Before serving, stir in the redcurrant jelly and wine.
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