Cavolo Rosso con Mele

Name: Cavolo Rosso con Mele (Red Cabbage with Apples)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small onion, finely chopped; 500 g (1 lb 4 oz) red cabbage, finely shredded; 350 g (12 oz) Bramley apples, peeled, cored and thinly sliced; 3 whole dried cloves; 2 tablespoons extra virgin olive oil; 10 g (¼ oz) caster sugar; Pinch ground cinnamon; 375 ml (13 fl oz) chicken stock, or a bouillon cube; 375 ml (13 fl oz) chicken stock, or a bouillon cube; 2 teaspoons white wine vinegar; Sea salt; Freshly ground black pepper

Red Cabbage with Apples

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italian Feast

By Antonio Carluccio

Published 1996

About

Red cabbage, being spicy, goes well with all sorts of game, especially poultry such as goose and duck. I sometimes add some sweet apple juice instead of sugar, with wonderful results. I usually make more than necessary because it is so very good to eat and looks like a jam a couple of days later.

Ingredients

1 small onion, finely chopped
3 whole dried cloves
2 tablespoons extra virgin olive oil

Europe
Italy
Side dish
Gluten-free
Mediterranean
Spicy

Method

Fry the onion and cloves gently in the oil until soft but without colouring. Add the cabbage, apples, stock, sugar, cinnamon, salt and pepper. Simmer over a moderate heat for about 35 minutes until the apples have dissolved and the cabbage is tender, stirring from time to time to prevent sticking, and adding more water if necessary. Add the vinegar and simmer for a further 5 minutes.