July 21, 2016

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


  1. Melt the duck fat in a large frypan. Add the onions and saute for 5 minutes.
  2. 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.
  3. Add the apple to the cabbage mixture and stir. Cover and simmer for 5 minutes.
  4. Taste and adjust the seasoning. Serve with beef or lamb.
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