Red Cabbage

by Darina Allen

This red cabbage can be made several days ahead or frozen for several weeks.

1 lb (450g) Irish red cabbage
1 lb (450g) Irish cooking apples (Bramley’s Seedling)
1 tablespoon approx. wine vinegar
4 fl ozs (120ml) water
1 level teaspoon salt
2 heaped tablespoons approx. sugar

Remove any damaged outer leaves from the cabbage. Examine and clean it if necessary. Cut in quarter, remove the core and slice the cabbage finely across the grain. Put the vinegar, water, salt and sugar into a cast iron casserole or stainless steel saucepan. Add the cabbage and bring it to the boil.

Meanwhile, peel and core the apples and cut into quarters (no smaller). Lay them on top of the cabbage, cover and continue to cook gently until the cabbage is tender, 30-50 minutes approx. Do not overcook or the colour and flavour will be ruined. Taste for seasoning and add more sugar if necessary.

Serve in a warm serving dish.

Note: Some varieties of red cabbage are quite tough and don’t seem to soften much, even with prolonged cooking. Our favourite variety is Red Drummond which gives best results.