A very good side for roast lamb or shepherd’s pie, this recipe can be made in advance and reheated when needed. A good balsamic vinegar is a key ingredient, and Liberty Fields Apple Balsamic Vinegar is a Sherbhert favourite.
Enough for 4 – 6
1 medium red cabbage
2 tbsp extra virgin olive oil
2 tbsp soft brown sugar
2 tbsp good balsamic vinegar
2 medium eating apples
A pinch or two of sea salt flakes
Remove and discard the tough outer leaves and the hard white core of the cabbage. Slice the cabbage very finely and set it aside.
Remove the cores from the apples and chop them finely.
Heat the oil over low heat in a sturdy pan which has a well-fitting lid.
Add the brown sugar, the vinegar, the chopped apples and the sea salt and stir together until the sugar has dissolved.
Stir in the prepared cabbage, making sure it is well coated with the sugar and vinegar mixture.
Cover the pan with the lid and leave the cabbage to cook slowly for about 30 minutes or until it is very tender.
Taste and adjust the seasoning if you need to. It might benefit from a little more salt or vinegar or sugar, it’s up to you.
If you want a healthier and more environmentally friendly diet, a good start would be to cook from scratch, avoid buying ready-processed meals, and so avoid foods with a high sugar and salt content. Have a look at food labels, you will likely be amazed by how much salt and sugar is included and, worse, how many of the ingredients are not recognisable as food.
Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK seasonal produce sourced as locally as possible.
Sherbhert occasionally recommends suppliers entirely because of their good produce and ethos.
