Red Cabbage

Red cabbage, unlike Savoy cabbage or spring greens which are cooked as little as possible in lots of water, is slow-cooked for a long time in a closed pan using its own high water content. You can ring the changes by adding some sultanas or sliced apples for the last 30 minutes of covered cooking. Alternatively, at the start, fry 115 g / 4 oz lardons of smoked streaky bacon with a diced onion in the butter before adding the cabbage.


  • 1 red cabbage
  • 60 g/ 2 oz butter
  • salt and pepper
  • a little freshly grated nutmeg
  • 3 tbsp red wine vinegar
  • 1 tbsp caster sugar


Start by cutting the stalk off the cabbage and cutting the cabbage into quarters, then slice these across into 1cm / ½-inch slices. Toss the slices in cold water. The water left clinging to the leaves should be all you need for the cooking.

Put the butter in a casserole dish, pile on the cabbage slices, season with salt, pepper and a little grated nutmeg and put on the lid. Cook over, the lowest heat for 1½–2 hours. Check from time to time that it is generating sufficient liquid and give it a stir.

Remove the lid, add the red wine vinegar and sprinkle the caster sugar over. Turn up the heat and boil, stirring to evaporate the liquid.

This can be served immediately, or left to cool and then reheated gently. It can also be frozen without detriment