Red Cabbage

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

I like this served with hare, pigeon or roast pork. I will sometimes cook a whole hand of pork buried deep in the cabbage. The pork gives the juices a rich gelatinous quality.


  • 1 small red cabbage
  • 2 onions, sliced
  • 2 cooking apples, cored and sliced


Quarter the cabbage, cut out the tough core, and shred finely. Place in a flameproof casserole with all the other ingredients and mix well. Bring to the boil, check seasonings, then cover tightly and cook in a preheated oven, 140°C/275°F/gas mark 1, for 2–3 hours