Ingredients / Shopping List
1/2 medium red cabbage1 large onion1 large Bramley baking apple200ml water3 tablespoons balsamic vinegar1 tablespoon malt vinegar1 heaped tablespoon soft brown sugarHalf jar Mango chutney3 star aniseSalt and black pepper
1/2 medium red cabbage
1 large onion
1 large Bramley baking apple
3 tablespoons balsamic vinegar
1 tablespoon malt vinegar
1 heaped tablespoon soft brown sugar
Half jar Mango chutney
3 star anise
Salt and black pepper
Prep to Cook: Large saucepan with lid, long handled stirring spoon, tablespoon, French cooks knife, veg knife, chopping board, food processor.
Prep: 1. Prep the cabbage and onion:
Peel off any discoloured or damaged outer leaves
Using a big knife cut the whole cabbage in half (save remaining ½ it keeps for ages)
Place the cut side down on a chopping board and slice thick wedge portions
Now set up your food processor with a slicing disc
Push the strips of cabbage through the processor to slice it thinly
Place all the shredded cabbage in a deep large pan with a lid
Peel the onion, cut in half and push that through the processor too
Alternately you could use a large cooks knife and shred the cabbage and onion on the chopping board.
2.Prep the apple:
Peel and core the apple and cut into quarters
Slice then dice each quarter thinly and add to the pan of cabbage
3. Prep to cook:
Add the water, sugar and the balsamic and malt vinegar
Mix in the chutney and season with salt and black pepper
Drop in the star anise (remove before you serve)
Stir really well and put the lid on, to retain the steam and juices.
Bring to the boil and simmer for 15 – 20 minutes, stirring occasionally
You could use the microwave but reduce the power level and keep it cooking gently for 15 minutes. Check the texture – it should be soft but not mushy.
This recipe freezes beautifully and also keeps for up to four days in the fridge, so make a big batch when you need it and freeze some for the Sunday roast or for use later in the year. Red cabbage supplies some vitamin C and dietary fibre in our diet. It is good value for money.
Cooks Know How: You will know how to handle a big red cabbage (and marvel at the tight folded leaves inside). You will use the processor to save effort and time, just what it was designed for. You will see how new flavours can combine and create a moist and delicious vegetable dish. You will understand how vinegar is acid enough to make the red colour of the cabbage stronger and help the dish to keep well. You will see how the cell structure of a vegetable will soften as it is cooked. You will probably see that you got a big batch from this and freezing some might be a solution that benefits another meal.