Spicy Red Cabbage
An Irish Country Cookbook: More Than 140 Family Recipes from Soda Bread to Irish Stew
Published by Forge Books
Editor's Note: Add some color and flavor to your dinner table with this classic Irish recipe for Spicy Red Cabbage. It's incredibly easy to make, you'll be pleasantly surprised! Place everything in a pot and let it sit for a few hours to soak up the amazing flavor. This can be prepared well in advanced and frozen for another time without any worries at all.
Cooking Time2 hr
Total TimeHalf Day
- 4 ounces raisins
- 3 tablespoons dark brown sugar
- 1 garlic clove, curhsed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Salt and freshly ground black pepper
- 1 (2 lb) red cabbage, cored and shredded
- 1 pound tart apples, peeled, cored, and shredded
- 2 red onions, sliced
- 5 ounces ple cider
- 2 tablespoons white wine vinegar or cider vinegar
- 1 bay leaf
Combine the raisins, sugar, garlic, cinnamon, nutmeg, cloves, and salt and pepper to taste. Layer the cabbage, apples, and onion into a Dutch oven, sprinkling the sugar mixture in between the layers as you go. Pour the cider and vinegar over the top and drop in the bay leaf.
This dish may be cooked either in the oven or on the stovetop but I think it is easier to do it on the stovetop because you will need to stir it from time to time. Cover with a tight-fi tting lid and cook slowly for 2 or 3 hours, stirring occasionally. If you like you can leave the lid off for the last 30 minutes to reduce the fl uid and concentrate the flavour. Remove the bay leaf and serve.
If cooking in the oven, bake at 350°F /180°C for 2 or 3 hours and remove the lid for the last 30 minutes. This dish may be prepared well in advance and frozen.
Whilst Bramley apples would have been the cooking apples of choice in Ulster, if they are not available, try using Braeburn or any other slightly tart variety.
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Copyright Patrick Taylor, 2017