Sweet and Sour Red Cabbage

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Serves 6

  • 1/2 Red Cabbage shredded
  • 1 large Bramley Apple peeled and sliced
  • 1 onion sliced thin
  • 1tbsp Butter
  • 1/2 tea cup cider vinegar and water
  • 1 tablespoon sugar
  • salt and pepper
  • 1tsp grated orange peel
  • 2 tablespoons redcurrant jelly

Soften the onions in the butter and then add the cabbage. Cook a while then add the apple and all the remaining ingredients and liquid. You can now cook this slowly in the saucepan or pour into a casserole dish and cook for about 1 1/2 hours at 150 c. Check while it is cooking incase it needs a little more water to keep moist. When done sometimes I add a little more sugar or vinegar just to get the flavour I like.

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.