| Red Cabbage |
Red cabbage tastes better the next day because all the flavours have had time to get friendly. Freezes beautifully. |
| Ingredients |
1 head red cabbage
2 dessert apples
100 ml (= 1 TM measuring cup) concentrated apple
juice, e.g. Meridian
OR 150 ml red fruit cordial, e.g. Rock's Cranberry cordial
100 ml red wine vinegar or cider vinegar
˝ tsp salt
generous grating of pepper
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| Method |
Cut out the core from the red cabbage and discard then cut the cabbage into 3 cm chunks. Place a large handful of chunks into the bowl of the Thermomix and chop by turning the speed dial to speed 3 and immediately back to zero. Repeat until chopped but not too fine. Empty into a sauté casserole. Chop the rest of the red cabbage and add to casserole. Don't be tempted to try to chop too much cabbage at once. The Thermomix chops vegetables more evenly with handful amounts. Each handful amount will only take 2 to 4 seconds to chop.
Quarter and core the apples, but do not peel. Drop quarters onto the running blades at speed 3 and turn off immediately. Empty into the sauté casserole.
Add remaining ingredients to the cabbage and apples. Bring to a simmer and gently simmer covered for 1 hour. Aga owners: Bring to a simmer on the Simmering Plate for 2 minutes, then place covered in the Simmering Oven for 1 to 2 hours.
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| Janie's Tip: |
Optional additions: Sauté a chopped onion and/or some snipped bacon bits before adding the cabbage and apple.
Chef's Tip: If you are cooking on a hob, check after 1/2 hour and add 100 ml water if necessary to prevent it drying out.
Copyright Janie Turner 2004
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