Delia

Quick Stir-fried Spiced Red Cabbage with Apples

Red cabbage is wonderfully versatile – you can cook it long and slow and it seems to go on improving, or in the recipe below the opposite: fast cooking to retain some crunchiness and bite. Either way the apples and spices are essential. If you want to make this in advance it's one vegetable that doesn't mind being re-heated.


Serves 2

This recipe is adapted from the book Delia Smith's One is Fun!

Quick Stir-fried Spiced Red Cabbage with Apples
Ingredients
 8 oz (225 g) red cabbage
 1 medium Cox's apple, cored but not peeled
 1 oz (25 g) butter
 2 teaspoons oil
 1 small onion, chopped
 2 cloves garlic, chopped
 ¼ level teaspoon ground cloves
 ¼ level teaspoon ground cinnamon
 a few gratings of whole nutmeg
 1 level teaspoon brown sugar
 1 tablespoon red wine vinegar
 salt and freshly milled black pepper
Equipment
You will also need a large, heavy-based frying pan.

Method

First you need to shred the cabbage quite finely into ¼ inch (5 mm) shreds, discarding any tough stalky bits (including the root). Chop the apple quite small too but leave the skin on (it improves the flavour).

Now in the large, heavy-based frying pan melt the butter and oil over a medium heat, then stir in the onion and cook it for 2-3 minutes before adding the apple and garlic.

Continue to cook for 2-3 minutes, then turn the heat up to high, add the cabbage and stir-fry it by keeping it on the move with a wooden spoon, so that it all comes into contact with the heat at the base of the pan.

After 5 minutes or so it should have shrunk a bit, so at this point sprinkle in the spices and a seasoning of salt and pepper, then turn the heat down and let it go on cooking for a further 10 minutes, stirring it once or twice during that time.

Bite a piece to see if it's tender and when it's ready, turn the heat up again, sprinkle in the sugar and vinegar.

Stir everything thoroughly, then serve.

Menu suggestion Serve with Sausages Braised in Cider with Sautéed Apples and Mashed Potatoes with Sage.

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