Red cabbage with apple and caraway

Red cabbage with apple and caraway

By
From
Meat
Serves
6
Photographer
Dean Cambray

This cabbage is a lovely blend of sweet and sour, which makes it the perfect winter accompaniment to roast pork. I also like to serve it with roasted duck or seared duck breasts.

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon caraway seeds
600g red cabbage, thinly sliced
2 tablespoons sherry vinegar
salt
freshly ground pepper
2 granny smith apples, peeled, cored and grated

Method

  1. Heat the olive oil in a heavy-based saucepan. Add the onion, garlic and caraway seeds and sweat until soft and translucent, about 8–10 minutes. Add the cabbage, apple and vinegar to the pan and season generously. Cook over a low heat until soft, which will take a further 15–20 minutes.
Tags:
Meat
Adrian
Richardson
La
Luna
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