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

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9 thoughts on “Sweet and Sour Red Cabbage with Apple

  1. Oh Yum! Thanks for this. We still have red cabbage in the shops, despite it being the beginning of summer. Does this keep OK in the fridge?

  2. Pingback: KCC #61 — Let Tevet Bring The Rain! « Miriyummy

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