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What's Cookin'?

A recipe for JulyChristmas spiced red cabbage 

Serves 8
Prep - 15 mins
Cook - 1 ½  to 2 hours

      • 1 tbsp local rape seed oil
      • 1 large onion, sliced
      • 1 tsp ground coriander, ½ tsp ground cinnamon, ¼ tsp freshly grated nutmeg
      • 750g red cabbage, finely shredded
      • 1 large eating apple, cored and chopped
      •  2 tbsp soft brown sugar
      • 5 tbsp red wine vinegar
      • 4 tbsp cranberry or redcurrant jelly
      Heat the oil in a large heavy pan, add the onion and cook for 3 minutes until softened. Stir in the spices and cook for another minute. Add the shredded cabbage and stir to coat in the spices then stir in the apple, sugar, vinegar and 4 tbsp cold water.

      Season with salt and pepper and bring to the boil, then cover and simmer very gently for 1½  to 2 hours, stirring occasionally, until really tender and the liquid has evaporated. Stir in the jelly and serve hot or cold.

      The classic sweet and sour flavours go wonderfully with all rich meats so serve with sausages and roast pork, game, creamy potato dishes, and cold with pates and sliced hams.

      This recipe was provided by Mary Gwynn, a local author and food writer. She writes regularly for Waitrose Weekend newspaper and has published several cookery books, including The WI Cookbook: The First 100 Years and The Busy Mum’s Cookbook. She is on the committee of Penshurst Farmers Market.