Eunice Power - Outside Catering Company, Waterford, Ireland.

Tuesday, December 7, 2010

Red Cabbage with Apples & Cranberries

1 lb of red cabbage - shredded
4 oz of cranberries
12 oz of chopped cooking apples
1 tbsp red wine vinegar
4 fl oz water
2 tablespoons of brown sugar

1. Put the shredded red cabbage at the bottom of a heavy based saucepan; next add the cranberries, then the apple. Pour the vinegar and water oven the mixture then add the sugar.
2. Cover with greaseproof paper, and then put a tightly fitting lid on top. Cook over a very gently heat, do not stir. Check after 40 minutes, once the apple is cooked, take off the heat and stir.

This will last up to a week in the fridge or you can freeze it if you like.