Before I begin the recipe we must first pause to behold the wondrousness of my gorgeous new chopping board, on its first outing…
This chunk of wooden beauty was a Christmas gift, handmade by Medieval, with assistance from Mme. H (such was her dedication to the hand sanding process, she had totally smooth fingertips over the Christmas period. Ideal time to commission a crime?!)
I know the dark bits are cherry wood but I’m not sure about the others…I believe some beech may be involved. So tactile. Love it.
Serves 6 – 8 (this freezes really well)
1 small red cabbage
1-2 cooking apples (or sour eating apples), peeled, cored and cut into chunks
1-2 onions, finely diced
1-2 cloves garlic, finely chopped
approx. ½ teaspoon freshly grated nutmeg
a pinch of ground cinnamon
2 dessert spoons brown sugar
4 tablespoons red wine vinegar (or cider)
a knob of butter
sea salt and freshly ground black pepper
First things first – find a casserole dish with a tight fitting lid.
Preheat the oven to Gas Mark 3/325°F/170°C
Remove the tough outer leaves of the cabbage and cut out the heart. Feel ferocious like an Inca.
Shred what’s left of the cabbage using a sharp knife or a food processor.
Put a layer of shredded cabbage into your casserole dish (the one with the tight fitting lid) and season with salt and pepper.
Add a layer of chopped onions and apples, sprinkling with some of the garlic, nutmeg, cinnamon and sugar. Continue to layer like this until your casserole dish is full, or you’ve used up all your ingredients. Finish with a cabbage layer.
Pour over the red wine vinegar and dot the butter all over the top.
Put the lid on the casserole, pop in the oven and let cook slowly for around 2-2½ hours, stirring once or twice to be sure everything cooks evenly.
Serve with something hearty like a roast joint, a casserole or cottage pie. Goes exceptionally well with beef dishes.