Red cabbage is a traditional accompaniment to our Christmas dinners, not matter what the choice of meat, fish or nut loaf. Christmas cabbage has two functions, tasty accompaniment to the Christmas dinner and provides a marvellous aroma to the house when preparing it on Christmas Eve. So here’s the recipe:
- One red cabbage
- 3 onions
- 3 to 5 cloves of garlic
- 3 bramley apples
- 3 table spoons of olive oil (or any other vegetable oil)
- 2 heaped teaspoons of ground cinnamon
- one whole nutmeg ground fresh
- half a dozen or so cloves
- a good healthy sized splosh of sherry or white wine
- a few tablespoons of water
This requires a large saucepan with a lid a chopping board and a big sharp knife.
- Trim, peal, and coarsely chop the onions.
- Set the onions in the pan to soften in the olive oil stirring occasionally whilst preparing the apples, keeping the lid on the pan (between stirring).
- Crush peal and finely chop the garlic and add it to cook with an onion.
- Peal, core and finely slice the apples.
- Once the onions have softened to a pale golden texture add the apples to the onions (you don’t have to wait until all the apple is chopped add it as you go) keeping the lid on the pan though.
- Add the sherry and the water to the softened onions and apple put the lid back on and continue to cook slowly whilst chopping up the cabbage.
- Add the chopped cabbage and stir in well.
- Now add the spices, cinnamon, nutmeg and cloves then stir in again.
- Put the lid back on and simmer on low heat for an hour or so or until the cabbage is tender.
The key thing with this recipe is to have a big enough saucepan and not to worry about too much a quantities. If its a large cabbage then use large onions, or more onions. The same goes for the apples, garlic, sherry and spices.