Red Cabbage With Cooking Apples
Red Cabbage With Cooking Apples
Mamta Gupta
This is a fairly traditional way to cook red cabbage, with minor changes from me. It is nice served with a roast meat dinner, as well as with an Indian meal. If you can make it sweeter, without the vinegar, you can use it as a stuffing for making sweet parathas.
Edited August 2023
Serve 6-8
Ingredients
500 gm. red cabbage
1 large Cox's or other cooking apple
25 gm. butter or oil (Use oil for vegans)
2-3 bay leaves
A couple of brown cardamoms
5-6 cloves
1 small piece of cinnamon/cassia bark
1 red onion
1/2 tsp ground mixed spice
Salt to taste
1 tsp flaked chillies
4 tbsp. red wine vinegar
2 tbsp. light brown or muscovado sugar
A good pinch of garam masala
4-5 tbsp. water
2 tbsp. redcurrant jelly
Instructions
Halve cabbage, remove stalk and shred finely.
Peel, core and chop apple roughly.
Peel and finely slice the onion.
Melt the butter/oil in a pan and add cinnamon, bay leaves, cardamoms, cloves.
Add onions and cook on moderate heat for 10 minutes, to soften but not brown.
Add cabbage and apple.
Stir in the spices, chilli flakes, salt and sugar, cook for 2-3 minutes.
Stir to mix, cover tightly and simmer gently for 1 1/2hours, stirring occasionally, until tender. You may need to add a little water to get the cabbage cooked well. It takes a lot longer than the green cabbage.
Add and stir in the redcurrant jelly and stir to dissolve.
Taste and adjust seasoning.
Sprinkle and mix garam masala and leave to cool.
Transfer to a serving dish. It can be served hot or cold. It is nice in a sandwich, just like coleslaw.
