A Christmas dinner staple that can be prepared ahead of time and reheated.
1 large red cabbage
4 cooking apples
1 large onion
8 tbsp apple juice
4 tbsp wine vinegar
2 oz (55g) demerara sugar
salt and freshly ground black pepper
2 oz (55g) butter
2 tbsp redcurrant jelly
1. Trim and shred the cabbage finely. Peel, core and slice the apples. Chop the onion finely.
2. Place the sugar, apple juice and vinegar in an AGA saucepan and heat on the simmering plate or induction hob (if available). Stir until the sugar has dissolved.
3. Add the remaining ingredients and stir well so that all the cabbage and apple is coated with the liquid. Cover and simmer for five minutes then continue simmering on the simmering plate or induction hob or transfer to the simmering oven. Cook for 45 minutes to an hour.
4. Taste and adjust the seasoning before serving. This may be prepared ahead of time and re-heats extremely well – if anything the depth of flavour improves.