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Thursday, 9 February 2012

Sluttishly Savoury: Pappa Slut's Killer Cabbage

My granddad makes the best red cabbage EVER. I challenge any chef or cook or know-it-all to make better cabbage. (That's not a real challenge, you understand, because you might make better cabbage then my poor 87-year-old granddad would most likely cry the same way he did when I sang my first solo when I played the lead in Oliver when I was 9).

When I saw him recently, I asked him for the cabbage recipe. And he graciously gave it to me. In exchange for a small sherry. Total bargain. And, strangely, sherry is the ingredient that helps make his cabbage so great, as it happens.

You'll need:
  • One large red cabbage
  • One large apple
  • One large onion
  • Pinch of cinnamon and half that of nutmeg
  • 2 tablespoons of redcurrant jelly
  • A small measure of sherry
  • 25g butter
  • 4 tablespoons of red wine vinegar
  • 2 tablespoons muscovado sugar
  • 100ml cold water
  • Salt and pepper
Make it!
  • Finely chop the cabbage and onion and peel, core and grate the apple.
  • Melt the butter in a large pan and add the onion - cook until the onion is translucent but not quite browning.
  • Add the cabbage, vinegar, apple and sugar to the pan and combine. Then add the spices, season and add the water and the sherry.
  • Stir until well blended and the sugar is all dissolved then bring the whole lot to the boil.
  • Pop a tight lid on the pan and leave to simmer for an hour.
  • Once the cabbage is soft and all the water has evaporated you can add the redcurrant jelly - stir through and serve.

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