Red Cabbage in the Pickling Style

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Red Cabbage grows well in most middle European latitudes and when cooked using this recipe makes a delicious accompaniment to many meat dishes served either hot or cold. It has an intriguing flavour that is almost "Sweet and Sour". If there is any left over, I frequently eat it on its own, perhaps on a piece of toast. The recipe quantities given here are sufficient for 6 to 8 servings and may be served hot or cold. This dish is not really suitable for freezing but will keep well in a fridge for several days. We have not tried it, but we are sure that the same recipe could use a Savoy or White type of cabbage with little difference in the resulting flavour. If you try this, let us know the what you think.

• 1 Red Cabbage, about 2lb (900g) in weight make sure that it has a tight head. Slice the cabbage finely into strips about 1/8" (3 to 4mm) wide.

• 2 cooking apples, about 1lb (450g) diced into 1/2" (1cm) pieces.

• 2 large onions, about 12oz (600g) sliced fairly finely

• 4oz (125g) lean streaky bacon chopped into small 1/4" (0.5cm) square pieces.

• 1 tablespoon (15ml) of Demarara sugar.

• 2 tablespoons (30ml) wine vinegar.

• Salt and pepper to taste.

• 1 tablespoon (15ml) of lemon juice.

• 3 tablespoons (45ml) of hot water.

• 1 or 2 bay leaves

• A "pinch" of thyme - half a teaspoonful (optional).

• 1 tablespoon (15ml) of lard or cooking oil.

This recipe is best cooked in a Le Creuset or similar heavy type of pot with a good, well fitting lid.
Fry the chopped bacon in the lard for 3 to 4 minutes then add the sliced onions. Continue to fry for a minute or two then add the cabbage and hot water. Add the seasoning, vinegar, apple and herbs. Continue to cook for another minute or two to bring to the boil, stirring occasionally. Put on the lid and then cook for a further 2 hours either gently on the hob or in an oven at around 140°C. Which ever way you do it, check frequently to make sure that it has not dried out and if necessary stir in a little water to keep it moist.

Updated 26/8/2005