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Michael Quinn Red Cabbage
450g red cabbage
450g cooking apples
3 tblsp of red wine vinegar
3 tblsp of brown sugar
1 teasp of salt
½ teasp of ground white pepper
Grated knob of ginger
100g golden sultanas
Quarter the cabbage and remove the core, slice it as finally as possible.
Place in a stainless steel saucepan with the sultanas vinegar, brown sugar, salt, pepper and grated ginger.
Put this on a low heat with the lid of the saucepan tightly fitted. Now peel and core the apples and place them on top of the cabbage replacing the lid.
Cook on a low heat for 45 minutes and serve hot.