Spicy Red Cabbage Recipe
A "spicy" robust side dish that can be used for winter meal accompaniments, the colour will certainly give a contrast...
Ingredients
| 1kg | red cabbage |
| 2 | apples, peeled and chopped |
| 4tbsp | cider vinegar |
| 8 | organic juniper berries |
| 1 | large onion, finely chopped |
| 40g | organic butter |
| 1½tbsp | Fairtrade sugar |
| ½ litre | vegetable stock - alternatively use Steenbergs Organic vegetable bouillon |
| 2 | organic bay leaves |
| 3tbsp | redcurrant jelly |
| Organic Fairtrade black pepper | |
| Steenbergs traditional sea salt |
Method
- Pre-heat the oven 150°C. Slice the red cabbage. Heat a heavy-bottomed pan. Melt the butter; add the onions and leave to soften. Add the apples, stir and add red cabbage. Immediately, add vinegar and give it all a good stir.
- Add the stock, organic bay leaves and organic juniper berries and season with Steenbergs sea salt and organic Fairtrade black pepper. Cook in oven for 1 - 1½ hours, stirring occasionally. When cooked, take out organic juniper berries (if you can find them) and organic bay leaf. Stir in redcurrant jelly. This freezes well so you can make it in advance.
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