Perfect side dish for roast meats especially roast duck and goose or pork. The taste is subtle with a lot going on from the caramelised sugar, little vinegar, caraway seeds and salt. Red cabbage is called “purple cabbage” in Hungarian which seems fitting.
- 1 medium-sized red cabbage
- 1 red onion
- 2 tablespoons of pork fat or sunflower oil
- 1 tablespoon of soft dark brown sugar or plain granulated sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon of whole caraway seeds
- salt and pepper to taste
- 1 cup water, topped up during cooking if needed
(you could substitute all or some of the water with red wine, it works well with it)
How to make:
- Quarter the cabbage – this makes easy to remove the tough white core – and shred the leaves into fine strips.
- Peel and finely chop the red onion
- Heat the fat in a large, heavy-based saucepan (with a lid)
- Fry the red onion on low-medium heat with the sugar sprinkled onto it until soft and changing colour.
- Add the cabbage leaves, salt, caraway seeds and vinegar, fry a little and stir to coat for a couple of minutes.
- Pour in a cup of water, cover with a lid and slowly cook, checking and stirring from time to time and topping up the water a little if needed, cook until the cabbage is soft, about 20-25 minutes. Take off the lid towards the end so most of the water evaporates.