- 1kg red cabbage
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 2 white onions, chopped
- 4 Granny Smiths apples, peeled, cored and chopped
- zest 1 orange or 2 clementines
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tsp ground mixed spice
- 100g light brown soft sugar
- 3 tbsp cider vinegar
- 200ml dry cider
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat your slow cooker to Low. Peel 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 your slow cooker, then top with some of the onions, apples, zest, mixed spice, sugar and some seasoning. Continue to create layers until you have used up these ingredients. Season.
Pour over the vinegar and cider and dot the butter on top. Cover with a lid and cook for 4-5 hrs until tender. Will keep in the fridge, covered, for up to three days or in the freezer for up to two months. Reheat in a pan or in the microwave.
Get to know your slow cookerThe temperature of slow cookers can vary vastly; you’ll get to know your slow cooker the more you use it.
Try the high settingOn a High setting, the cabbage should take 2-3 hrs. Smaller slow cookers will cook faster than larger ones.