Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 49

We regularly cook this basic recipe in the Field Kitchen, where we like to serve it with roast pork and game. Raw grated beetroot can be added, along with a little orange juice and honey, and cooked for a further 15 minutes.

Serves 6

1 red cabbage, finely shredded

2 dessert apples, peeled, cored and chopped

1 onion, chopped

50g butter

1¹/₂ tablespoons dark soft brown sugar

1¹/₂ tablespoons balsamic vinegar

sea salt and freshly ground black pepper

Put all the ingredients in a large, heavy-based pan and place over a high heat, stirring until well combined. When the mixture is simmering, turn the heat down low, cover the pan and leave the cabbage to cook in its own juices for about 2 hours, stirring occasionally to prevent sticking. Taste and adjust the seasoning, adding more sugar or vinegar if required.