Name: Pickled Sweet and Sour Red Cabbage
Yield: Makes about 750g (1lb 10oz)
Ingredients: 500g (1lb 2oz) red cabbage (or 1 small head), core removed and leaves thinly sliced; 1 onion, thinly sliced; 50g (1/3 cup) sultanas (golden raisins); 2 tbsp white wine vinegar; 2 tbsp muscovado sugar or light brown sugar; 250g (9oz) cooking apples (or 2 cooking apples), peeled, cored and sliced; 15g (1 tbsp) butter; 1/2 tsp ground mixed spice (allspice); 1 tsp salt; Freshly ground black pepper; Grated rind and juice of 1 orange

This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days.

Ingredients

Makes about 750g (1lb 10oz)

500g (1lb 2oz) red cabbage (or 1 small head), core removed and leaves thinly sliced

1 onion, thinly sliced

50g (1/3 cup) sultanas (golden raisins)

2 tbsp white wine vinegar

2 tbsp muscovado sugar or light brown sugar

250g (9oz) cooking apples (or 2 cooking apples), peeled, cored and sliced

15g (1 tbsp) butter

1/2 tsp ground mixed spice (allspice)

1 tsp salt

Freshly ground black pepper

Grated rind and juice of 1 orange

Preparation

Step 1
Preheat the oven to 150°C/300°F/gas mark 2.
Step 2
Layer the cabbage, onion, sultanas, vinegar, sugar, apples, butter and mixed spice into a baking dish and season with the salt and some black pepper. Add the orange rind and juice.
Step 3
Cover the dish with kitchen foil and bake for 2 1/2 hours, removing the foil for the last 20 minutes of cooking. Serve hot or cold.

Reprinted with permission from Kevin Dundon's Modern Irish Food: More than 100 recipes for easy comfort food by Kevin Dundon. Photographs by Christian Barnett. Copyright © Octopus Publishing Group Ltd 2013; text copyright © Kevin Dundon 2013. First published in Great Britain in 2013 by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd.

Leave a Review

Reviews (8)

Mixed spice and allspice are not at all the same thing, though either would work in this recipe, I suppose. I'd like to know what was intended, originally.
- epaburke
- Pottstown, PA
- 10/25/2020
Made it today.Stuck at home during the Covi19 pandemic,where in your grocery delivery you order one thing and you get another ,I had a lot of red cabbage(after ordering the green one). I found this recipe and also happen to have the rest of the ingredients at hand.Very good ,tasty and easy to make.Will make it again and pair it with the right kind of meats.
- Anonymous
- Bethesda,MD
- 4/10/2020
Was a little too sweet so I added a little more vinegar.
- jansan1
- Orange County, CA
- 3/25/2017
I am on whole 30 for Lent so I omitted the brown sugar/sugar. I was having a st Patrick's day FAM jam last night and served! HUGE hit with all!!! Will make into the menu lineup from now on. Sooooo good didn't need the extra sugar. Used a granny smith apple.
- tevans1820
- AL
- 3/18/2017
Excellent! I didn't have golden raisins, used regular, used coconut sugar. This is going to be a staple in my kitchen. I served it with this sites cider braised pork loin, also excellent (except for the listed amount of salt)!
- pinkcloud
- small town WA
- 10/16/2016
We had a beautiful home grown red cabbage - a gift from our daughter - and I wanted to do something special with it. This is a great recipe with an interesting assortment of ingredients, all of which seemed necessary to do the dish justice. The apple and orange really gave a unique flavor. Final result was colorful and very tasty. I had doubts I would need as much cooking time as the recipe called for but I did. I do wonder if there can be an alternate (quicker) way to prepare it by sauteing. But I guess why mess with success!
- vox69nn
- eMeidndidinaMeiMedina Ohio
- 9/29/2016
delicious! made with regular cabbage, because that is what i had. could not fit quite the whole head in the pan, but got most of it in. otherwise made as directed. served warm with corned beef, and will be doing so every year!
- oneillka
- richmond va
- 3/18/2015