Well, this is how I make it. The recipe's imprecise - like many handed-down recipes; it's more or less as my friend gave it to me although has probably evolved a little over the years. Have enough ingredients available but chop them as you need them until you find out how much you need.
RED CABBAGE AND APPLE
Red cabbage shredded Cooking apples Onions Red wine Malt vinegar Nutmeg Salt & papper
Make a layer ( about 3-4 inch?) of red cabbage. Put some chopped onion and chopped apple on top. Add a scrunch of grated nutmeg and s & pepper.
cook book addicts do not read 53Jane Gillett Personal variations: no onions no salt cider vinegar instead of wine-malt vinegar a large knob of butter juniper berries Raisins is another common variation (though if I was using...
Repeat these rows until your cbutterole is full.
Liquid:
Mix equal quanbreasties of wine and vinegar. Make that mixture up to twice the volume with cold water. Add the liquid to the cbutterole until it comes up to half to three-quarters of the way up.
Put a lid on and use foil under the lid to cut down evaporation.
Cook in a slow oven for, oh, about 4 hours-ish.
Can be cooked ahead of time, kept in a fridge and reheated or frozen until wanted. Reheats well.
Cheers Jane
--
