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Member recipe

Red Cabbage

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Serves 1 - 12 Portions

I use this recipe as a side dish for any meat. It can be casseroled in the oven but I prefer to slow cook as I can then leave it to cook overnight. When cooked this can be frozen into portion size dishes.

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  • 906g (2lb) Red Cabbage shredded finely
  • 453g (1lb) Onions, chopped small
  • 453g (1lb) Cooking Apples, chopped small
  • 3tbsp Brown Sugar
  • 1 clove Garlic
  • 1/4 whole Nutmeg, grated
  • 1.4 level tspn Cinnamon
  • 1/4 level tspn Ground Cloves
  • Butter
  • Salt & Black Pepper


    1. Into a large casserole dish or slow cooker, arrange layers of red cabbage with salt and pepper, then the chopped onion and apples with a sprinkling of garlic, spices and sugar.
    2. Continue with alternate layers until all is in the pot.
    3. Pour over the wine vinegar with a knob of butter
    4. Allow 2 - 3 hours, stirring occasionally.
    5. Allow to cool then pot up in portions and freeze. Serve hot with any meats.

Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
12th Oct, 2014
There's no wine vinegar in your recipe list. How much do you use and is it red wine vinegar?
13th Jan, 2014
How Much Wine Vinegar, I assume it should be Red Wine Vinegar?
ScarlettKitsune's picture
11th Oct, 2014
3/4 cups (180ml) seems to work nicely. I used red, but most braised cabbage recipes don't specify, so white could work too. I've also seen a couple use balsamic vinegar instead. ^^
24th Nov, 2013
How much white vinegar?
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