Red Cabbage

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
  • salt
  • freshly ground black pepper
  • 2 tablespoons caster sugar
  • 2 tablespoons port
  • 2 tablespoons red wine vinegar
  • 6 rashers of streaky bacon, rind removed, diced
  • 1 bouquet garni
  • grated zest of 1 orange


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, until the cabbage is meltingly tender. Remove bouquet garni before serving.