The humble cabbage takes on an amazing taste, courtesy of the apple and sherry vinegar, and still provides all the nutritional benefits. Serves 4
3 Tbsp duck fat
1 medium onion
1 red cabbage, cored and finely sliced
1 Tbsp sherry vinegar
1 bay leaf
to taste salt and pepper
1/2 cup water
1 apple, peeled and grated
- Melt the duck fat in a large frypan. Add the onions and saute for 5 minutes.
- Add the cabbage, vinegar, bay leaf, salt, pepper and water, and bring to the boil. Cover and reduce the heat, and simmer for 20 minutes.
- Add the apple to the cabbage mixture and stir. Cover and simmer for 5 minutes.
- Taste and adjust the seasoning. Serve with beef or lamb.