Photo by Cristian Barnett
This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days.
Recipe information
Yield
Makes about 750g (1lb 10oz)
Ingredients
500g (1lb 2oz) red cabbage (or 1 small head), core removed and leaves thinly sliced
1 onion, thinly sliced
50g (1/3 cup) sultanas (golden raisins)
2 tbsp white wine vinegar
2 tbsp muscovado sugar or light brown sugar
250g (9oz) cooking apples (or 2 cooking apples), peeled, cored and sliced
15g (1 tbsp) butter
1/2 tsp ground mixed spice (allspice)
1 tsp salt
Freshly ground black pepper
Grated rind and juice of 1 orange
Preparation
Step 1
Preheat the oven to 150°C/300°F/gas mark 2.
Step 2
Layer the cabbage, onion, sultanas, vinegar, sugar, apples, butter and mixed spice into a baking dish and season with the salt and some black pepper. Add the orange rind and juice.
Step 3
Cover the dish with kitchen foil and bake for 2 1/2 hours, removing the foil for the last 20 minutes of cooking. Serve hot or cold.
Reprinted with permission from Kevin Dundon's Modern Irish Food: More than 100 recipes for easy comfort food by Kevin Dundon. Photographs by Christian Barnett. Copyright © Octopus Publishing Group Ltd 2013; text copyright © Kevin Dundon 2013. First published in Great Britain in 2013 by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd.
Recipe notes
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