Red Cabbage With Apple
This delicious winter vegetable keeps and improves in the fridge for up to three days and it also freezes well. It is excellent with stews, roasts, venison and pork sausages.
2 tbsp (30ml) canola oil
1 onion, chopped
2 Granny Smith apples, peeled, cored and diced into 1cm x 1cm blocks
1 smallish red cabbage
3 tbsp (45ml) brown sugar
3 tbsp (45ml) cider or wine vinegar
1 tsp (5ml) Ina Paarman's Vegetable Stock Powder
½ cup (125ml) hot water
1 tsp (5ml) fresh thyme leaves
Ina Paarman's Lemon and Black Pepper Seasoning
2 tbsp (30ml) fresh lemon juice
Extra thyme leaves for garnishing
Sauté the onion and apple in the oil until very soft and golden.
Cut the cabbage in half, cut out the hard core and then slice the cabbage finely. Add the cabbage to the onions, together with the brown sugar, vinegar, vegetable stock powder, hot water and thyme. Cover with a tight fitting lid and simmer slowly for 50 minutes.
Season to taste with the lemon and black pepper seasoning and finish off with a squeeze of fresh lemon juice and an extra sprinkling of thyme leaves.