Red cabbage supreme

Red cabbage supreme


8 people made this

About this recipe: The longer you cook it the better this supreme red cabbage becomes. It can also be frozen, even better.

PhilHall West Midlands, England, UK

Serves: 4 

  • 225g red cabbage
  • 1 large apple, sliced
  • 25g butter
  • 2 teaspoons oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • salt and freshly milled black pepper
  • 1 level teaspoon brown sugar
  • 2 tablespoons honey
  • 1 tablespoon red wine vinegar
  • 200ml red wine
  • 300ml orange squash
  • 300ml blackcurrant squash
  • Glayva liqueur, reasonable measure

Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

  1. First you need to shred the cabbage then chop quite finely into 1 inch shreds, discarding any tough stalky bits (including the root). Chop the apple in half then slice but leave the skin on (it improves the flavour).
  2. Now in the large, heavy-based frying pan melt the butter and oil over a medium heat, then stir in the onion and cook it for 2 to 3 minutes without browning, before adding the apple and garlic.
  3. Continue to cook for 2 to 3 minutes, then turn the heat up to high, add the cabbage and stir-fry it by keeping it on the move with a wooden spoon, so that it all comes into contact with the heat at the base of the pan.
  4. After 5 minutes or so it should have shrunk a bit, so at this point sprinkle in the spices and a seasoning of salt and pepper, then turn the heat down and let it go on cooking for a further 10 minutes, stirring it once or twice during that time. Turn the heat up again, sprinkle in the sugar, honey and vinegar. Stir everything thoroughly, then add the red wine and the orange and blackcurrant squash and bring back to boiling, then simmer for 5 minutes. As an extra, sprinkle Glayva lavishly and stir in thoroughly.
  5. Now simmer for approximately 1 hour, stirring every 10 minutes, making sure it doesn’t stick to the bottom.
  6. Bite a piece to see if it's tender and when it's ready, serve or freeze.

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Reviews (1)


How much Glayva and how much honey depends on your own personal taste. My suggestion is - more is best - 08 Dec 2015

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