Kaye doesn’t really have the patience to cook anything long and slow (unless it’s in her beloved slow-cooker), so this is a speeded-up version of an old classic. It’s excellent on a plate with regular or veggie sausages.
- Yield: 6 Servings
- small knob of unsalted butter
- 1 onion, sliced
- 1 red cabbage, cored and shredded
- 2 bay leaves
- 1 tsp ground cinnamon
- 200 ml (7 fl oz) hot chicken stock
- 1¾ oz (50 g) soft brown sugar or any sugar you’ve got
- 2½ fl oz (75 ml) white wine vinegar or cider vinegar
- 2 apples, peeled, cored, and cut into wedges
How to Make It
- Melt the butter over a medium heat in a lidded heavy-based saucepan, and fry the onion until it becomes translucent.
- Add the cabbage, bay leaves, cinnamon, hot stock, sugar, and vinegar, and bring to the boil, then cover and reduce the heat to a low simmer for 30 minutes (use a heat diffuser)
- Stir in the apples and cook for another 20 minutes. Remove the bay leaves and serve. This is good with Sticky Sausage & Onion Bake.