veg
serves 4
15g / 1/2oz pork dripping or butter
1 onion, chopped finely
1 red cabbage
2 apples - russets if possible, peeled, cored and quartered
a strip of orange zest
75ml / 5 tbsp wine vinegar
a wineglass of red wine
30-45ml / 3-4 tbsp
3-4 juniper berries, crushed
2 bay leaves
salt and freshly ground black pepper
Pre-heat the oven to 1700C / 3250F / Gas
mark 3.
Melt the pork dripping or butter in a flameproof casserole. Add the
onion and sweat it until soft.
Meanwhile, cut the cabbage in half and cut out the core. Slice the
halves vertically from top to bottom into 5mm / 1/4
inch slices. Cut the longer slices in half.
Put the cabbage into the pot with the onion and stir it around to coat it
with the fat. Add the apples, orange zest, vinegar, red wine, sugar,
juniper berries, bay leaves and some salt and pepper. Mix well.
Cover the pot with foil or grease proof paper and a lid. Put
it into the oven and cook for 11/2-2 hours or until
the the cabbage is tender. If the casserole is properly sealed, there
will be enough liquid; however, stir the cabbage from time to time and if
it does seem to be getting too dry, add a little more red wine or water.
Taste it about 1/2 hour before the end of the
cooking time, if it seems too bland, add a little more vinegar and sugar
- this depends very much on the quality of the cabbage. Some are pale
and insipid, some are dark and have a wonderful rich flavour.
This is an excellent dish with pork and game stews.