½ lemon, juiced
2 thyme sprigs
50ml light chicken stock
3 tbsp red wine vinegar
3 tbsp light brown sugar
1 large red cabbage, finely sliced
2 large cooking apples, peeled, cored and sliced
2 medium onions, finely sliced
30g butter
2 thyme sprigs
50ml light chicken stock
3 tbsp red wine vinegar
3 tbsp light brown sugar
1 large red cabbage, finely sliced
2 large cooking apples, peeled, cored and sliced
2 medium onions, finely sliced
30g butter
Method
- Preheat the oven to 170°C/gas 3. Melt the butter in a large flameproof casserole, add the onion and apples and cook gently until softened. Add the cabbage, sugar, vinegar, stock and thyme.
- Bring to a simmer, cover with a close-fitting lid, place in the oven and cook for about 1 hour 45 minutes, until tender, stirring once or twice during cooking. When the cabbage is cooked, season to taste and add the lemon juice.
