This really is one of those recipes that silently creeps up and steals the limelight, becoming the star of the table. Well for me anyway. Now I’ve discovered this recipe it will be coming out every winter and will certainly grace my Christmas time table.
The sweetness with the slight spice alongside the crunch and the vibrant colour make this a winner. So if you are looking for a new way to brighten up your roast or something zingy to serve with cold meats, give this a whirl.
You can make this recipe a day ahead and then just heat it up. I also like it cold with meats and cheese.
Part way through cooking – love these colours:
After the final cooking process – juicy jewels of sultanas amongst the sea of purple. Yes purple is my fav colour which does make this even more appealing 😉
- 1/2 tbsp olive oil
- 1 medium onion
- 2 garlic cloves
- 1/2 red cabbage
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar
- 1/2 tsp grated nutmeg
- 1/4 tsp cinnamon
- 100ml water
- 50g sultanas
- 2 eating apples
- Place the onion and garlic in a food processor and chop. Place with the olive oil in the pan and cook gently for a few minutes.
- Meanwhile shred the cabbage in the foods processor, then add to the pan along with the sugar, red wine vinegar, nutmeg, cinnamon and water.
- Bring to the boil and then simmer for 30 minutes.
- Add sultanas and sliced apples, simmer for 15 minutes.
- Taste, season and cook for longer if the cabbage is not soft enough.
- This can be kept in the fridge and reheated the next day.
