- 1 large red cabbage – about 2lbs/1kg
- 275ml/9fl oz red wine vinegar
- 1 medium onion studded with 2 cloves
- 2 bay leaves
- 4 tablespoons goose fat
- 2 small dessert apples
- Salt and black pepper.
Serves 4 – or more if part of Christmas dinner.
- Remove the outer leaves of the cabbage, wash it and cut into thin strips, removing the core and any tough ribs.
- Put into a bowl. Bring the vinegar to the boil and pour over the cabbage.
- Leave to stand for 10 mins, then drain thoroughly, squeezing away as much of the vinegar as possible. Hurrah. Horrible stuff. But it does good things here.
- Put the cabbage, onion, bay leaves and goose fat into a large pan with a little water. Add salt, and bring to the boil. Cover and cook over a very low heat for about 20 mins.
- Meanwhilst, get one of the many helpers (!) to quarter and core the apples, then cut them into ¼”/10mm cubes. If they’ve had a drink or two, let’s not worry too much about accuracy. Cubes without added fingers will do.
- When the cabbage has cooked for 20 mins, add the apples and cook for a further 5 mins, covered.
- Turn off the heat and let it stand for 15 mins. Remove the onion and bay leaves, check the seasoning, adding more salt if necessary and pepper to taste.
A rather biddable Christmas dish, since letting it stand about bit could be for longer than 15 mins, if kept warm, whilst the final gravy preps and serving up of the roast parsnips, and so on, totters to a heaving conclusion.