Stewed Red Cabbage

This spicy red cabbage side dish is sweeter than sauerkraut and an excellent option to serve with roast pork and duck. Make the red cabbage in advance as the overall flavour improves over time and heat up before serving.

Ingredients

½ head red cabbage, shredded (1100g)

2 apple, grated (300g)
2 onion grated or finely chopped (300g)
1 ½ cup red wine (375g)
½ cup apple cider vinegar (125g)
1 cup brown sugar (180g)
½ tsp black pepper
1 tsp ground cloves
½ tsp ground cinnamon
½ tsp allspice
2 tsp dried thyme

2 tsp sea salt
160 g lard

Stove method

Place all ingredients in a large pot and combine. Cover and bring to boil over medium heat. Simmer covered for approx. 40 minutes or until tender, but still with a small bite. Serve warm, freeze or refrigerate the remainder.

Oven method

Preheat oven to 180°C normal bake and place all ingredients in an ovenproof casserole dish with a lid. Stir to combine, cover and bake for approx. 2 hours. If lard is unavailable use duck fat or butter.

Note: Add chopped toasted walnuts to the warm cabbage just before serving.