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Red Cabbage

This is a great recipe by one of our chefs Oliver Rowe, from his recent cookbook, Food For All Seasons. We featured this recipe in our end of year newsletter. It’s simple, healthy, so tasty and makes for an easy dish to make while other dishes simmer on the stovetop.

Serves 6

Slice the onion and fry it in half the butter with a good pinch of salt in a big pan with a lid until soft and golden brown, stirring occasionally. While it’s cooking, discard any old leaves from the cabbage, cut it in half and remove the core. Shred it thinly, grate the apple and when the onion is ready add these to the pan with the rest of the ingredients. Stir well and put the lid on. Cook, stirring occasionally, for about an hour or until meltingly tender. Be careful not to let it get mushy. Remove from the heat and stir in the rest of the butter.

(In fact, this keeps very well in the fridge for 2 or 3 days, so can be cooked well in advance – the flavours develop with time)