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