Sweet & Sour Red Cabbage

Winter fruits added to this slow cooked red cabbage dish makes it a perfect accompaniment to winter dishes especially casseroled Pork Sausages! Easy to make in one saucepan, just needs a long slow simmer!

You will need as a vegetable side dish for 4+ people:

Extra Virgin Olive Oil
1 red onion, peeled and thinly sliced
3 cloves of garlic, chopped or crushed
1 Apple, peeled, cored and thinly sliced
1 Pear, peeled, cored and thinly sliced
100ml of Cider Vinegar (or red wine or Balsamic)
100g Brown Sugar
1 medium sized red cabbage, washed and thinly sliced (core removed)
Freshly ground Pepper
Knob of butter to finish


You will need a large saucepan or stockpot..

Cover the base of the pan with the extra virgin Olive Oil and heat moderately, then add the onion, garlic, apple and pear and slowly sweat away for about 5 minutes (softening them all, not charring).

Then add the vinegar and sugar and stir to dissolve the sugar. Once slightly bubbling add all the red cabbage and toss well through the saucepan contents.

Turn the heat down to the merest simmer, pop a lid on the pot and leave undisturbed for about 30 minutes.

To Finish:

Take the lid off and turn the heat up slightly. Stir well and let some of the liquid steam away ~ this may take up to15 minutes ~ but don’t let it boil dry!

Stir though a knob of butter to increase the flavour and sheen and decant into serving bowl and its ready

Tip: this reheats well, so can be made ahead. Keeps well in the fridge.
Cold it’s a great topping to a green salad or in a sandwich!


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