Baked red cabbage
- head of red cabbage
- 2oz white wine or vinegar
- 4 slices of fat streaky bacon (optional) or 1oz butter or oil
- salt and pepper
- 1 tbsp plain white flour
- 4 ozs water
- 1 ½ tbs vinegar
- 1 ½oz raisins
- 1 apple
- 8 cloves
- Large cast iron or enamel casserole with lid.
Cut the cabbage into quarters and discard the core. Slice the cabbage finely into a bowl and cover with boiling water, stir in the white wine or vinegar and leave for about 15 minutes before draining. The vinegar should stop the colour leaching away.
Peel and slice the apple and put in a pan with the water, sugar, raisins, cloves and 1 1/2 tbs of vinegar. Simmer whilst you cook the bacon and cabbage.
Chop the bacon and fry off in a large casserole, I choose the fattest bacon I can find to produce a tasty dripping.
Drain the cabbage and add to the bacon, saute until the cabbage is limp, then stir in the flour and finally add the raisin and apple mixture. Put a lid on the casserole and cook for about an hour until the ingredients have blended together. If it appears to be drying out or starts to stick on the bottom of the casserole add a little water or remove from the oven and briefly reheat before serving. Correct the seasoning, try and fish out the cloves, and serve hot.
Tip: we drink leaf tea and the little metal containers for a single cup can be used for the cloves, providing you stir ingredients during cooking to disperse the flavour.
Tip 2: When something you are cooking in a casserole starts to burn on the bottom, tip it out into a container without stirring, allow your casserole to cool a little before scraping it out and washing. Then return your recipe to continue cooking, add extra liquid and reduce the oven temperature. The downside of casseroling whilst roasting is the risk of burning your casserole.