Recipe: Sticky sweet red cabbage and apple


This is a warming wintery and festive dish, a perfect accompaniment to fish, chicken or meat. The apples, rosemary and the sweet and sour of the sugar and vinegar give the red cabbage a delicious kick.

Serves: 6 as a side dish

Preparation: 10 minutes

Cooking: 2 hours


100 ml extra virgin olive oil

2 onions, finely sliced

1 red cabbage, approx 1 kg

1 tsp salt

½ tsp black pepper

½ tsp ground cinnamon

2 tsp sugar

100ml balsamic vinegar

100ml water

2 red apples, skin on, sliced, cored and diced

2-3 fresh rosemary stalks


● Heat the oil in a large saucepan and when hot, add the onions. Cook over low heat for 10 minutes.

● Meanwhile, remove the outer leaves of the cabbage and the hard white core and finely slice it - I slice mine with the disc of the food processor or with a mandolin but it can be done by hand with a sharp knife.

● Add the cabbage to the softened onions together with the salt, pepper, cinnamon, sugar, vinegar and water. Stir well over medium heat for 5 minutes, then cover and cook over low heat for 2 hours stirring occasionally.

● After 1½ hours, add half the apple and stir well. Cook for a final ½ hour, then add the rosemary stalks, stir and switch off the heat. You can prepare the dish to this stage up to a day in advance.

● Just before serving add the remaining ½ diced apples and fresh rosemary on top.

● Serve hot or warm. I also like it cold served as chutney with cheese. In which case I cook or continue cooking any left over for 1 hour longer until it is wilted and almost sticky.

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