Post by harveydales on Nov 2, 2006 8:50:49 GMT -1
This is my own adaption of my Mum's traditional German red cabbage. I do it in a Slow Cooker so it is jolly simple. It is great at Christmas with goose, duck or pork. It freezes really well and keeps for ages.
Ingredients:
1 large red cabbage, finely sliced or shredded
2 medium onions, coarsely chopped
2 medium cooking apples, peeled and finely sliced
4 rashers of bacon chopped or better still the equivalent in bacon lardons
3 oz butter
2 tbs red wine vinegar
1 tbs brown sugar
3 whole cloves
6 juniper berries
2 whole bay leaves
salt and pepper
(adjust quantities of everything to suit your own tastes)
Preheat the Slow Cooker - I do it all on the high setting.
Melt butter in a pan and saute the chopped onions and bacon until soft. Add the sliced apples and continue cooking until soft.
Add all the other ingredients except the cabbage and stir together, cooking a little more until it all merges into a soft, sloppy mixture.
Place a layer of the shredded cabbage in the crock pot and then add a quarter of the apple mixture. Follow it with another layer of cabbage, then the apple mixture again until everything is in the pot.
Leave it to cook for about 5 or 6 hours, stirring the whole thing every hour or so. The timing isn't critical, just take care it doesn't dry out. You need to reach the stage where the cabbage becomes soft and all the ingredients have merged together.
It can be eaten straight away, kept for a day or 2 in the fridge or frozen.
Ingredients:
1 large red cabbage, finely sliced or shredded
2 medium onions, coarsely chopped
2 medium cooking apples, peeled and finely sliced
4 rashers of bacon chopped or better still the equivalent in bacon lardons
3 oz butter
2 tbs red wine vinegar
1 tbs brown sugar
3 whole cloves
6 juniper berries
2 whole bay leaves
salt and pepper
(adjust quantities of everything to suit your own tastes)
Preheat the Slow Cooker - I do it all on the high setting.
Melt butter in a pan and saute the chopped onions and bacon until soft. Add the sliced apples and continue cooking until soft.
Add all the other ingredients except the cabbage and stir together, cooking a little more until it all merges into a soft, sloppy mixture.
Place a layer of the shredded cabbage in the crock pot and then add a quarter of the apple mixture. Follow it with another layer of cabbage, then the apple mixture again until everything is in the pot.
Leave it to cook for about 5 or 6 hours, stirring the whole thing every hour or so. The timing isn't critical, just take care it doesn't dry out. You need to reach the stage where the cabbage becomes soft and all the ingredients have merged together.
It can be eaten straight away, kept for a day or 2 in the fridge or frozen.