Red cabbage, with its beautiful colour, just seems to say “Christmas”. Adding apples gives this recipe a festive element.
- 60 g butter
- ½ red cabbage, finely shredded
- 1 tbsp red or white wine vinegar
- 2 apples, peeled, cut into thick slices
- 1 tbsp sugar
- salt and freshly ground black pepper, to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt the butter in a heavy-based saucepan with a tight-fitting lid over a gentle heat. Add the shredded cabbage and vinegar, apples and sugar. Season with salt and freshly ground black pepper. Cover the pan and cook for 30 minutes. Serve hot.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.