Choose firm, fresh cabbage, which should have shiny leaves. It is very easy to make, the hardest thing is cutting the cabbage finely! Use a heavy sharp knife, or if you have a large food processor with a slicing blade, that will be ideal. Always taste the cabbage when it is cooked to test for the best flavour. Sometimes a little extra sugar, salt or vinegar is needed to really balance the sweet and sour flavour. The flavour of the cabbage gets better when it is cooked the day before you need it. Store it in the fridge and reheat it well.
500g red Cabbage
400g cooking apples (Bramley)
6 tbsp malt or wine vinegar
1-2 tsp salt
4 tsp sugar
6 tbsp water
Shred the cabbage as finely as possible. Peel, core and roughly chop the apple.
Place all the ingredients into a large pan and stir well. Put a tight fitting lid on the pan and cook for around 40 mins, stirring occasionally.
Taste and adjust the flavour with salt, sugar or vinegar. Serve hot.