Volunteer Marjie Spence has shared this recipe with us- it looks great!
One of my favourite winter dishes: hearty and warming, easy to make, and very easy to enjoy!
1 medium onion
1 kg red cabbage, finely sliced
2 eating apples, cored and chopped into chunks
100g sultanas or raisins
200 ml vinegar – I use cider vinegar, with a splash of red wine vinegar added
cinnamon stick (optional)
salt and pepper
Melt the butter in a heavy bottomed pan or flame proof casserole dish. Soften the onion in butter for about 3 to 4 minutes then add the cabbage and apple. Cook a few more minutes until softened, then add the sultanas, cinnamon and the vinegar. Cover with a tight fitting lid, and cook over a low heat until the cabbage is almost tender, about an hour. Season to taste with salt and pepper. Put the lid back on and cook until the cabbage is tender and all the liquid has evaporated. Check occasionally to ensure that the mixture is not sticking.
This keeps well in the fridge for a few days – just reheat to serve. I cook a large amount and freeze in portions.
Text and main dish photo by Marjie Spence, ingredients photo by facilitator Helena