- 1 red cabbage
- 1 red onion
- 3 apples
- 50g maple syrup
- 2 tbsp red wine vinegar
- 1 cinnamon stick
- 6-8 juniper berries
- Sea salt
- Freshly ground pepper
- 100ml cold water
- Large casserole dish or heavy-based pan with lid
- Measuring jug
- 1.
Halve, then quarter the red cabbage. Slice out the thick, hard core in the middle and peel off any torn outer leaves (see our tip on how to use your cabbage core). Finely slice the cabbage. Pop it into a colander and give it a good rinse.
- 2.
Peel and finely slice the red onion. Quarter the apples and slice out the cores and seeds. Finely chop the apples (no need to peel). Pour the maple syrup into a bowl and stir in the vinegar to mix.
- 3.
Pop a third of the cabbage in the bottom of a large casserole dish or heavy-based pan. Top with half the onion and apples. Season with salt and pepper. Pop the cinnamon stick and juniper berries in the middle of the cabbage.
- 4.
Top with another third of the cabbage, then the rest of the red onion and apples. Season and top with the last of the cabbage. Pour the maple and vinegar mixture over the cabbage. Add 100ml cold water. Pop on a lid.
- 5.
Put the pan on a medium heat and bring to the boil. Once it’s boiling, turn the heat right down to low. Simmer for 1 hr till the cabbage is soft. Stir a few times, making sure the cabbage isn’t sticking. If it is, turn the heat down even lower and add a splash more water.
- 6.
Taste the cabbage and adjust the seasoning if needed. Spoon into a serving dish, discarding the cinnamon stick and juniper berries if you spot them. Serve straight away.
- Tip
Low Waste, No Waste
Don’t chuck your cabbage core straight into the compost. Finely slice it and any of the ragged leaves you pulled off the cabbage (slicing away any very nibbled bits), then use them to make a quick pickle. Pop them in a bowl with 2 tbsp sugar, 2 tbsp red wine vinegar and a good pinch of salt. Stir and leave for 30 mins. Eat alongside a cheeseboard. - Tip
Love Your Leftovers
Leftover spiced red cabbage will keep in the fridge for up to 3 days in a sealed tub. You can use it up in a creamy gratin – mix it with shredded leftover roast turkey and pile in a heatproof dish. Stir crème fraîche, grated Cheddar and a little mustard together, then spoon it over the cabbage and bake in a medium-hot oven till golden and bubbling.