About this recipe:Red cabbage with apples is a traditional German side dish for pork roast and other roasts, Christmas goose, turkey and game. It tastes even better when reheated so it lends itself very well to ahead preparation.
40g unsalted butter
1 tablespoon sugar
1 medium onion, finely chopped
1kg red cabbage, washed, core removed and finely shredded
2 apples, peeled, core removed and diced
4 tablespoons apple cider vinegar or red wine vinegar
salt, to taste
125ml beef stock or red wine
freshly ground black pepper, to taste
2 tablespoons lingonberry preserves (optional)
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Method Prep:15min › Cook:45min › Ready in:1hr
Heat the butter in a large pan and add the sugar. Stir until it has a light caramel colour. Add the onion and apples; cook and stir until the onions start to soften.
Add the cabbage; cook and stir until heated through. Stir in the vinegar, salt and stock. Cover and let cook over moderate heat for 30 minutes.
Season with salt and pepper. Stir in lingonberry preserves.
To intensify the flavour, sprinkle the shredded red cabbage with salt and drizzle with a bit of red wine vinegar and marinate for 2 hours, then proceed with the recipe.