Such an easy side dish to serve with a roast. It can be made the day beforehand, refrigerated and reheated the next day. The date syrup is an excellent sweetener, but maple syrup works equally well. It can be cooked in the simmering oven or on the hotplate. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
Serves 4
50g butter
1 garlic clove, grated
1 medium red cabbage, shredded and rinsed
175g cooking apples, peeled and chopped
2 tbsp date syrup
100ml port
Salt and black pepper
Juice of a lemon
Flat leaf parsley (as needed)
Preparation time: 10 minutes. Cooking time: 55 minutes
1. Melt the butter or vegan equivalent in an 3-litre saucepan on the simmering plate, hotplate on simmering setting or induction on medium.
2. Add the garlic and cook for half a minute.
3. Stir in the cabbage, apples and date syrup to coat with butter. Cook for 2 minutes.
4. Pour in the port, alternatively you could use water instead of port, and bring to the boil. Season and stir well.
5. Cover and simmer for 5 minutes.
6. Cook gently for a further 35 minutes on the hotplate until the cabbage is tender or place in the oven. CAST OVEN: on the floor grid on the floor of the simmering oven or oven on B1. FAN OVEN: 120°C/250°F for around 45 minutes to one hour, until the cabbage is tender.
7. Stir in the lemon juice and season to taste. Garnish with parsley.
