A delicious festive recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking and freezing season - who needs expensive pot-pourris! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red. This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe.
900g to 1 kilo red cabbage, shredded finely (I used my Kenwood Food Processor)
4 large onions, peeled & finely diced (I used my Kenwood Food Processor)
4 large apples or 4 large pears, NOT peeled, finely diced
4 garlic cloves, peeled & finely minced
4 tablespoons soft brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
salt & pepper
4 tablespoons red wine vinegar
A delicious festive recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking and freezing season - who needs expensive pot-pourri! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red. This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe.
Discard outer leaves of the red cabbage and cut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl. (I used my wonderful Kenwood Titanium Chef for the shredding, cutting back time by about three-quarters.)
Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand.
If cooking in a conventional Dutch oven or Le Creuset type casserole dish, turn oven on to 180C/ 360F/Gas 4. This can be cooked on the top of the stove too.
For cooking in a slow cooker - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up. Layer the same way for conventional cooking too, as in step 3.
(If you would like it slightly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours)
Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
Season once more with salt & pepper and cook for 6 to 12 hours on High in the slow cooker, until everything has broken down, is soft and it is a rich red colour.
For conventional cooking - cook for about 2 - 2 1/2 hours in pre-heated oven. It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.