Red Cabbage

At the farmer’s market on Saturday I picked up a small red cabbage. I had a sudden craving for red cabbage with apples. I turned to Nigella’s tome of wisdom, Feast and came up with this. It cooks very slowly, over the lowest heat possible and over the course of the afternoon it transforms into something wonderful. It is a good accompaniment to pork, on a spring-feeling evening.

Red Cabbage with Apples
Adapted from Feast
2 shallots
1 red cabbage (mine was small)
1 Bramley apple (or cooking apple of your choice)
1 half bottle of red wine
some brown sugar
ground cinnamon
ground ginger
1 clove

Slice the shallots finely and, in a heavy bottomed pan, fry until translucent in a combination of butter, oil and salt. Chiffonnade the cabbage and add to the shallot, stirring to combine. Peel and chop the apple into square-ish pieces. Pour the wine into the cabbage followed by the sugar and spices. I didn’t measure any of these but sprinkled and grated until I was sure there was enough. You can always add more towards the end of the process. Finally add in the apple. Give everything a good stir, then turn down the heat and cover. Cook for two hours, stirring on occasion and making sure the pan doesn’t run dry. Add some water if you’re worried. Eat with pork.