Red Cabbage

In 1994, when we were living at Gale, I had a small party for my 25th birthday. Baby Sam (six weeks old) received more presents than I did, but one of the presents I got has stood the test of time. Matthew Faulkner gave me a copy of his friend Hugh Fearnley-Whittingstall’s first cookery book, Cuisine Bon Marché, which became the source of several family favourites, including this braised red cabbage.

Serves 8-10


1 large red cabbage, quartered, cored and shredded (but not too finely)
1 large onion, sliced
30g butter
3-4 tart eating apples, peeled and sliced
2 tbsp red wine vinegar
100ml red wine
2 cloves
2 tsp sugar
0.5 tsp salt


In a large casserole or saucepan, sweat the onions in butter for a few minutes until softened but not brown. Add all the other ingredients and mix gently but thoroughly. Cover and set over a very low heat or in the oven at 150/140 (fan). It will take about 2.5 hours to cook but will come to no harm if you leave it for 3 hours. If you are cooking on the hob, stir occasionally to prevent burning.

Chris, Mother Rach (+ baby Sam) and Dave

Published by motherrach

Alongside this blog, which records tried and tested family favourites, I’m documenting on Instagram (mother_rach_cooks) my efforts in repertoire expansion.

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