By, Silvia Nacamulli
1 min read
BySilvia Nacamulli, Silvia Nacamulli
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
Ingredients
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
Method
● 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.