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baked spiced red cabbage with apples or pears

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Slow Cooker

Baked Spiced Red Cabbage With Apples or Pears

"A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!"

Ingredients

  • 2 lbs red cabbage, shredded finely
  • 4 large onions, peeled & finely diced
  • 4 large apples or 4 large pears, NOT peeled, finely diced
  • 4 garlic cloves, peeled & finely minced
  • 4 tablespoons soft brown sugar
  • 1⁄2 teaspoon cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄2 teaspoon ground cloves
  • salt & pepper
  • 3 tablespoons red wine vinegar
  • 1 ounce butter

Directions

  • Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
  • Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
  • If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
  • For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
  • (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
  • Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
  • Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
  • For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
  • It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
  • Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!

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