- One red cabbage
- 2 tablespoons vinegar
- Few cloves
- 2 eating apples
- 2 tablespoons olive oil
- 2 tbsp sugar
Quarter the cabbage, remove the core and slice thinly. Fill a large saucepan with enough water to almost cover the cabbage, but don’t add the cabbage yet. Bring to the boil, and add the vinegar (helps the cabbage keep its colour), cabbage and cloves. Cover, bring to the boil again, then simmer until the cabbage is cooked (around 20 minutes). Unlike most leafy veg, which need a small amount of water and quick cooking to preserve nutrients and taste, and avoid being reduced to a pulpy mess, red cabbage is quite tough and needs the extra water and cooking time.
While the cabbage is cooking, quarter and core the apples, and slice them. Heat the oil in a large wok and stir fry the apples until they turn golden.
When the cabbage is cooked, drain well, add to the wok with the sugar and stir-fry for a few minutes. If you see any of the cloves while doing this, remove them. If you don’t get them all (you did count them in, didn’t you?), just warn your guests that if they think they have found a clove, they are probably correct.
If you don’t eat it all on Boxing Day, this keeps well in the fridge, and reheats well in the microwave too.