Red Cabbage

We cut this one last week to make my favourite braised red cabbage dish. This particular variety is Red Drumhead and despite the collateral damage to the outer leaves, the head was firm and round.

The recipe for the dish is as follows :

• 1 red cabbage
• 2 desert apples
• 2 medium onions
• 2 ounces lard
  
• 2 tbsps brown sugar
• 3 tbsps wine vinegar (red preferably, but white is fine)
• 1 tsp mustard
• 6 crushed juniper berries
• a good scratching of grated nutmeg
• a good glug of red wine

Shred the cabbage roughly. Peel, core and slice the apples, then slice the onions. Melt the lard in a large pan then add the cabbage, apples and onions. Stir until they are glazed.

Add all the other ingredients, put the lid on the pan and cook slowly for about 2 hours.

We served this with roast chicken and roast vegetables, but it goes really well with game or garlicky sausages.

This dish tastes much better if eaten the next day !