Sweet and sour red cabbage

This is a fairly simple red method of cooking red cabbage that goes extremely well with hare, venison or pork.  The method has the advantage that it can be cooked in advance and then reheated – in fact it is even better if this is done.

Preparation Time: 15 Mins

Cooking Time: 3 Hrs

Total Time: 3¼ Hrs

Ingredients

For 4 servings…

1                    Red cabbage  - small 

2                    Onions  - sliced       

2                    Apples  - peeled, cored and sliced          

2 tbs               Sugar  - granulated   

                     Pepper      

                     Salt          

1 bunch           Parsley     

1 bunch           Thyme      

1                    Bay leaf     

2 tbs               Port         

2 tbs               Vinegar  - wine        

Method

Remove the outer leaves of the cabbage, cut the cabbage into quarters and cut out the hard white core.  Slice the cabbage.

Arrange the cabbage in layers in a deep earthenware pot alternately with the onions and apples.

Season as each layer with the sugar, salt and pepper.  Tie the herbs into a bouquet with string and put it into the middle.  Pour in the port and vinegar.  Cover the pot and cook for about 3 hours in an oven at 160°C.

Variations

The port can be replaced with sweet wine.