Sweet and sour red cabbage casserole
I love the mix of sweet and savoury and the vinegar in this recipe gives it a slightly sweet and sour tang.
About half a red cabbage will be plenty for two people if it is the only vegetable or will serve several for a bit of a party.
This is my standard basic recipe, but you can try different vinegars, soy sauce or even mustard to alter the flavour and add nuts, seeds or sultanas for slightly different textures. I think this recipe might also work quite well with peeled orange segments instead of the apple, but I haven’t tried that yet – let me know how it tastes if you do!
- Olive oil
- Half red cabbage
- 1 apple (or apple juice, but leave out the water)
- 2 tablespoons water
- 2 tablespoons vinegar – white wine, red wine or balsamic
- 1 teaspoon soft brown sugar
- Sunflower seeds, pumpkin seeds, sultanas, walnuts, pine nuts (optional)
- Grease the casserole dish with olive oil to stop the cabbage sticking during cooking.
- Finely shred the cabbage, peel and chop the apple into small pieces and mix in a casserole dish with the other ingredients. You can substitute apple juice if you don’t have an apple handy, but then leave out the water.
- You can either simmer this on the stove or cook in the oven at 200oC/400oF/Gas mark 6 until the cabbage is well-cooked and soft. Give it a stir now and again and add more water or juice if the cabbage is sticking.