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By: Steve B.
| Description: | ||
| Time: | 1 hr 30 min (10 min to prepare, 1 hr 20 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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0.25 teaspoon ground cinnamon 0.25 teaspoon ground cloves 1 teaspoon grated nutmeg 2 each cooking apples; peeled, cored and grated 2 each onions; chopped 1 each kg red cabbage 1 tablespoon soft dark brown sugar 3 tablespoons red wine vinegar 25 each gram margarine, fresh thyme sprigs; for garnish |
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| Directions: | ||
| Pre-heat oven to 170 °C / 325 °F / Gas 3. Cut off and discard the large white ribs from the outer leaves of the cabbages then finely shred it. Layer the shredded cabbage in a large ovenproof dish with the onions, apples, nutmeg, cloves, cinnamon and sugar. Pour over the wine vinegar. Cut the butter into cubes and scatter over the mixture. Cover the dish and cook in the oven for about 1½ hours, stirring a couple of times, until the cabbage is very tender. Serve hot garnished with thyme sprigs. |
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| Notes: | ||
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