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5 ratings

Recipe by Cathryn Evans

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1. Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
2. Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.

Per serving

166 kcalories, protein 3g, carbohydrate 30g, fat 3 g, saturated fat 2g, fibre 6g, salt 0.12 g

Latest comments and suggestions

• Krissy

  09 December 2007

  Krissy rated and commented on this recipe

  

  A really lovely dish to have with a Christmas dinner, tastes lovely and christmassy too!

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• Dodo!

  10 December 2007

  Dodo! commented on this recipe

  Weat gloves when chopping the cabbage! Luckily i'm preparing this dish to put in the freezer otherwise my hands would look horrid on Christmas morning!

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• Sarah

  01 January 2008

  Sarah rated and commented on this recipe

  

  A great cook ahead recipe! I've made this for the last 2 Christmasses. This year I forgot quite how much it made & we now have several batches in the freezer!

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• CookingAce

  04 January 2008

  CookingAce commented on this recipe

  Smells Christmassy, will tantalise your tastebuds. Freezes superbly well, tasting as good as when it was first cooked, and surprisingly easy to make. I can't recommend this recipe highly enough!!

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• Topcattips

  28 February 2008

  Topcattips rated and commented on this recipe

  

  Really easy dish to prepare and freezes beautifully and big advantage that you can reheat it gently from frozen so you don't have to remember to take it out of the freezer hours beforehand! Not only good at Christmas with turkey but we love it with sausages and especially toad-in-the-hole.

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• maria b

  17 November 2008

  maria b rated and commented on this recipe

  

  I did this in a real rush in a bid to spruce up Sunday lunch. It was lovely, really good. I used white wine vinegar, demerara sugar and because I was rushing and misread the recipe, I put in the juice of an orange instead of the zest. Still tasted really lovely.

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• Amybelle

  15 December 2008

  Amybelle rated and commented on this recipe

  

  I made this in advance for Christmas dinner (currently in the freezer) but we had some with bangers and mash first! Was lovely and easy to make. Only bad side was I didn't check until an hour and a half (having thought I'd sliced the cabbage not thin enough) and it was possibly too soft and my husband thought too appley to go with beef!

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• HelloKnitty

  26 December 2008

  HelloKnitty commented on this recipe

  Made a big batch for the freezer ahead of Xmas and it defrosted beautifully. Went really well with the ham and added a nice zing to the meal. Will defrost some more to eat with leftovers.

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Ingredients

• 1½ kg red cabbages
• 2 onions , chopped
• 4 Granny Smiths apples, peeled and cored and chopped
• zest 1 orange or 2 clementines
• 2 tsp ground mixed spice
• 100g light soft brown sugar
• 3 tbsp cider vinegar
• 300ml dry cider
• 25g butter

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Difficulty and servings

Serves 8 generously with leftovers

Easily doubled

Preperation and cooking times

Prep 25 mins

Cook min 1 hr 30 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 1½ kg red cabbages
• 2 onions , chopped
• 4 Granny Smiths apples, peeled and cored and chopped
• zest 1 orange or 2 clementines
• 2 tsp ground mixed spice
• 100g light soft brown sugar
• 3 tbsp cider vinegar
• 300ml dry cider
• 25g butter

Per serving

166 kcalories, protein 3g, carbohydrate 30g, fat 3 g, saturated fat 2g, fibre 6g, salt 0.12 g

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