Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Total:
3 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

  • 2 ounces butter
  • 2 large red cabbages, cored and shredded
  • 2 tablespoons black treacle
  • 1 onion, grated
  • 2 to 3 apples, peeled, cored and sliced
  • 3 tablespoons lemon juice
  • 4 fluid ounces red wine
  • Salt and freshly ground black pepper

Directions

Melt the butter in a large heavy casserole. Throw in cabbage, add the black treacle and cook over a low heat, stirring constantly. Stir in the onion; apples and lemon juice; wine and salt and pepper. Simmer gently for 3 hours, stirring occasionally. Adjust seasoning.

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