Pickled red cabbage
Sunday 26 December 2010
Both sweet and sour, this is the perfect accompaniment to rich, creamy food.
1 red cabbage, outer leaves removed
1 knob of unsalted butter
1 red onion, peeled and finely sliced
2 Cox's apples, cored, sliced into thin wedges
200ml/7fl oz apple juice
1 tbsp red-wine vinegar
Sea salt and freshly ground black pepper
1 tbsp balsamic vinegar
Slice the cabbage in half, and using a small, sharp knife, cut out the core. Now slice as finely as possible.
Place a large, heavy-based pan on top of the stove over a medium heat. Add the butter and allow it to melt but not brown.
Add the onion and cook until soft and transculent – this will take about 10 minutes. Now add the cabbage and apple and cook for a further 10 minutes, stirring every so often until the cabbage has begun to wilt.
Add the apple juice and vinegar and place a lid on the pot and cook for half an hour, by which time the cabbage will be soft and mellowed in colour. Season generously with the salt and pepper and add the balsamic.
Remove from the heat and set aside until ready to use. The cabbage can be made a few hours prior to serving.
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