Graham Kerr

191 Spiced Red Cabbage

Preparation info

  • Difficulty

    Easy

  • Recipe To Produce

    6

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 6 portions U.S.A. Imperial Metric
Red cabbage 1½ lbs. 1½ lbs. .75 kilo
Cooking apple 1 1 1
Onion, chopped 1 tbsp. 1 tbsp. 15 grams
Butter 2 tbsp. 1 oz. 30 grams
Salt ½ ,tsp ½ tsp 3 grams
Cayenne pepper Pinch Pinch Pinch
Nutmeg Pinch Pinch Pinch
Brown sugar 1 tbsp. 1 tbsp. 5 grams
Vinegar 1 tbsp. 1 tbsp. 15 milliliters
Powdered cloves Pinch Pinch Pinch
Powdered cinnamon Pinch Pinch Pinch
Dry white wine ¼ cup 2 fl. oz. 60 milliliters
parsley, chopped Good bunch Good bunch Good bunch

Method

Method of Preparation

Slice cabbage finely—remove hard veins—soak shreds in cold water for 30 minutes—peel, core, and slice apple—measure wine.

Method of Cookery

  1. Place cabbage straight into pot from cold water.
  2. Add apple, onion, butter, salt, pepper, nutmeg.
  3. Cover tightly, cook very slowly for 1 hour.
  4. Stir in sugar, vinegar, cloves, cinnamon, wine, parsley. Cook all together another 5 minutes uncovered.
  5. Serve hot.

© 1966 Graham Kerr. All rights reserved.