Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • 1 medium-sized red cabbage
  • 1 lb cooking apples
  • 1 lb


Shred the cabbage and remove the central core, peel, core, and slice the apples, and slice the onions. Dispose these ingredients in a casserole in layers, starting with a layer of cabbage, then onions, then apples, season with spices and herbs, a little salt, some of the sugar, and repeat the layers duly seasoned until the cabbage, onions, and apples are used up. Then pour on the wine and wine