This classic easy side dish of tangy red cabbage is a great accompaniment to cold or hot cooked meats. Serve as part of a big spread or buffet
Prep:25 mins
Serves 8 generously with leftovers
1 ½kg red cabbage2 onions, chopped 4 Granny Smiths apples, peeled and cored and choppedzest 1 orange or 2 clementines2 tsp ground mixed spice100g light soft brown sugar3 tbsp cider vinegar300ml dry cider25g butter
STEP 1Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.STEP 2Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.
