This dish is very popular in Germany and Austria where it is consumed throughout the year, but of course in Britain, red cabbage is used almost exclusively for Pickled Red Cabbage, and rarely for serving hot, which is a pity really. It provides a sweet counterpoint to stronger flavoured items on the plate such as Brussels Sprouts, Parsnips, Swede or Game in much the same way that Cranberry Sauce does, and at a fraction of the cost.
It is simplicity to make, freezes well and the flavour improves if made the day before it is wanted, and just heated up prior to serving. For vegetarians and vegans it could be served with plain boiled potatoes as a main course.
1 small red cabbage
25 gm/1 0z/ butter
1 large onion finely sliced
1 level teaspoon ground allspice
1/2 level teaspoon grated nutmeg
1 Bramley or cooking apple peeled,cored and grated
100 ml red wine vinegar
100 ml cold water
2 tablespoons brown sugar
2 tablespoons of redcurrant jelly or similar
Melt the butter in a suitably large saucepan and gently saute the onion for 5 minutes
Finely slice the cabbage discarding the core, then add to the onion.
Stir in the spices, apple, sugar, red wine vinegar and water. Season well.
Stir until the sugar is dissolved, fit the lid, bring to the boil and the simmer with a lid on for about 1 hour, stirring occasionally.
Check near the hour and make sure the cabbage is tender and also to ensure that the liquid has nearly evaporated. If it has not then cook for a further 10 minutes with the lid off.
Stir in the redcurrant jelly and serve. I used grape jelly the last time I made it, and it was just as nice.
If you do want to make this ahead then when you reheat it just a add a very little water so that it does not catch on the bottom of the pan. Warm it through for about 10 minutes and serve hot.