Cooking Salt and Table SaltDave Fawthrop a Ah, now he sees! I thought you were talking about bacteria, hence the quip about preservative...
Jane 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 raisins I would leave out the sugar). In fact, the best red cabbage I have ever had used raisins as well as all sorts of other secret ingredients. It was at the Blue Lion in East Witton (North Yorkshire), which is probably one of the top five "gastropubs" in Britain and well worth going out of one's way for if one is in that neck of the woods.
three-quarters
That sounds like an awful lot of liquid to me (all a matter of personal preference, of course). I usually just bung all the dry ingredients in a pan, add a couple of tablespoons of vinegar and cook it on the hob with the lid on, on the lowest possible heat, for around an hour, stirring occasionally.
I find that using as little liquid as possible and a large knob of butter gives you a gloriously sticky, sweet "caramelised" result.
And I got the recipe from Larousse Gastronomique, if that helps.
d.
