Cabbage
Sweet and sour red cabbage
There are lots of variations on this recipe. Here’s just one. It’s good with rich potato dishes, such as the scalloped potatoes below, and is traditional with pork and game.
One small red cabbage or half a large one
A large onion
A large cooking apple (you could use dessert ones if you don’t have cooking apples)
A couple of tablespoons of sunflower oil (optional)
2-3 tablespoons cider or other vinegar
1 tablespoon brown sugar
Salt and pepper
Peel and chop the apple and onion and shred the cabbage. Fry them in a little sunflower oil. If you wish, you can skip the frying. Add the vinegar and sugar, the seasonings and enough water to cover. Taste to see if the sweet sour balance is Ok, and adjust it if you need to. Cook slowly on the top of the stove or in the oven for about 45 minutes to an hour checking occasionally. This is a very good tempered dish and will suit your own timing. It also keeps well in the fridge for several days, and freezes well.