Recipe Home > Side Dishes > CABBAGE & APPLES


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).



·        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.


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