This is a recipe I have been cooking for years. It's great because it can be made the day before and gently re-heated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash).
bonnie
· 2 lb. head of red cabbage
· 1/2 cup water
· 1/4 cup apple cider vinegar
· 2-3 Tbsp. brown sugar
· 3 apples, peeled and diced
· 1 tsp. salt
Start by coring and cutting the cabbage into thin slices and place it in a large pot. To this add the water, apple cider vinegar and brown sugar. Bring all of this to a boil over medium heat. Add the apples to the cabbage. Cover and simmer for about 20 minutes. Add salt to taste.
Di
