Sweet and Sour Red Cabbage with Apple

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Adapted from Claudia Roden’s recipe in The Book of Jewish Food.

1 red cabbage
3 cooking apples
4 tbsp wine or cider vinegar
1-1/2 tbsp brown sugar
2 tbsp vegetable oil
125 ml (‘fl oz) water
1/4 tsp nutmeg
1/4 tsp cinammon
2-3 cloves
salt and pepper

Remove the outer leaves and cut the cabbage in four. Cut away the core and shred the cabbage. Peel and cut the apples in mid-sized chunks.
Put the cabbage and apples in a large pot. Add all other ingredients and mix well. Steam with the lid on, on low heat, for at least one hour, or until the cabbage is very soft.
After a while you may add sausages and let them cook gently in the pot.

Variations:
– Add one onion, sliced.
– A friend of mine adds 4 tbsp of raisins