This recipe might look strange to most people, but don't knock it till you tried it. This is the way my grandmother, Mit used to make it and after her my mother, Irma and now me.
I had some strange looks and comments from some the volunteers we host, about the jam. Needless to say they all succumb to the warm feeling this dish brings to their stomachs.
It is a great accompaniment for game, but equally nice with sausage, pork chop or lamb.
Usually I prepare it in my pressure cooker, that reduces the cooking time. The cooking time stated below is for the normal pots.
Ingredients
1 red cabbage, quartered and sliced
4 large onions, chopped
1 kg appels, peeled, cored and chopped
50 gr butter or goose fat
loads of fresh thyme
2 bay leaves
1 tbsp cinnamon
2 tsp white pepper
2 tbsp white vinegar or cider vinegar
1 jar of jam (dark fruits like blackberry or black currant)
brown sugar (optional)
salt
Preparation
Bring the cabbage, covered with cold water, to the boil. Cook for 10 minutes and drain in a colander. Cooking it like this will make the cabage more digestable.
Melt the butter or goosefat and add the onions, a layer of cabbage, appels, thyme, some cinnamon, pepper... and repeat.
Add vinegar and some water and the bay leaves.
Leave it on a low heat for 1 to 2 hours, stirring regularly. You might have to add some water during this process to avoid the cabbage burning !
Towards the end mix in the jam and add sugar and salt to taste.
I had some strange looks and comments from some the volunteers we host, about the jam. Needless to say they all succumb to the warm feeling this dish brings to their stomachs.
It is a great accompaniment for game, but equally nice with sausage, pork chop or lamb.
Usually I prepare it in my pressure cooker, that reduces the cooking time. The cooking time stated below is for the normal pots.
Ingredients
1 red cabbage, quartered and sliced
4 large onions, chopped
1 kg appels, peeled, cored and chopped
50 gr butter or goose fat
loads of fresh thyme
2 bay leaves
1 tbsp cinnamon
2 tsp white pepper
2 tbsp white vinegar or cider vinegar
1 jar of jam (dark fruits like blackberry or black currant)
brown sugar (optional)
salt
Preparation
Bring the cabbage, covered with cold water, to the boil. Cook for 10 minutes and drain in a colander. Cooking it like this will make the cabage more digestable.
Melt the butter or goosefat and add the onions, a layer of cabbage, appels, thyme, some cinnamon, pepper... and repeat.
Add vinegar and some water and the bay leaves.
Leave it on a low heat for 1 to 2 hours, stirring regularly. You might have to add some water during this process to avoid the cabbage burning !
Towards the end mix in the jam and add sugar and salt to taste.
The cabbage will benefit from making it the day before you want to serve it.
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