Ingredients
- 1 Small Red Cabbage
- 350g Cooking apples, peeled, cored and sliced
- 250ml Water
- 40g Sugar
- 1tsp Salt
- 3 Cloves
- 5tbsp Vinegar
- 60g Butter
Method
Finely shred the cabbage, removing the hard stalky bits
Add to the pan with the apples, sugr, salt and cloves and simmer until tender for around 45 minutes
Remove the cloves (!) and add the vinegar, butter and redcurrant jelly. Stir until the butter has fully melted.