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Red Cabbage

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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 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.


  • 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


  • STEP 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.
  • STEP 2
    Continue with alternate layers until all is in the pot.
  • STEP 3
    Pour over the wine vinegar with a knob of butter
  • STEP 4
    Allow 2 - 3 hours, stirring occasionally.
  • STEP 5
    Allow to cool then pot up in portions and freeze.
  • STEP 6
    Serve hot with any meats.

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