German Red Cabbage with Apples, Honey
2 hours 30 minutes
5 - 6 people
1 kg red cabbage
450 g apples, Braeburn or Cox
½ teaspoon powdered fenugreek
¾ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
3 heaped dessert spoons of runny honey
4.5 dessert spoons of red wine vinegar
15 g palm fat (traditional is goose fat)
Remove the outer leaves of the cabbage, halve on a chopping board and then remove the white stem in the centre. Use a blender to shred the cabbage into fine strips then set aside.
Begin to pre-heat your oven to 150 degrees Celsius. While this is heating, peel and core the apples, then chop into smaller diced bits. It doesn’t matter if the apples go brown while you are preparing, this is actually a sign of a good apple and the bits will disappear in the cooking anyway. Once they are ready, set aside and get all the spices ready in a mug and mix in a few twists of salt and pepper.
In a large Dutch oven, put a thin layer of cabbage. Sprinkle over some of the spices from the mug then add some diced apples and finally drizzle over some honey. When I did this, I ended up with three layers and used a heaped dessert spoon for each layer. Continue with the layers until you have used up your ingredients, then add the red wine vinegar trying to pour this in evenly across the whole dish. Finally add the palm or goose fat in dollops all over the top and put the lid on the Dutch oven, placing it in the top half of the oven and cooking for an hour.
Once the hour is up, remove the dish and give the ingredients a good stir before putting the lid back on and repeating the process. When you have mixed it the second time after the second hour, leave in the oven for another 30 minutes then serve.