Well, I promised a recipe from the recent ‘One Pot Wonders’ cookschool at Mills Reef and here it is…a delicious combination of red cabbage, fruit and spices which provides a wonderful flavour match with duck, venison or beef. It’s the sort of easy, comforting dish which is so great at this time of the year and, once cooked, any that is left can be frozen for another meal.
Spiced Red Cabbage
900g firm red cabbage
450g Granny Smith apples
2 cloves garlic
¼ teaspoon each of powdered nutmeg, allspice, cinnamon, thyme and caraway seeds
275ml red wine
2 tbsp red wine vinegar
2 tbsp brown sugar
100g sultanas or raisins
Juice and grated rind of 2 oranges
Shred the cabbage finely and toss in the melted butter. In a suitable casserole dish, layer the cabbage, apple, onion and orange rind. Sprinkle each layer with salt, pepper and sugar. Pour over liquidised red wine, vinegar, orange juice and spices. Cover and bake at 190˚C for 30 minutes.