- 4 tblsp duck or goose fat (from a jar)
- 1 red cabbage, trimmed, stalks removed and finely shredded
- 2 red onions, thinly sliced
- 1 large bramley cooking apple, peeled, cored and grated
- 300 ml (1/2 pint) cranberry juice
- 4 tblsp red wine vinegar
- 2 tblsp redcurrant jelly
- 1/4 tsp ground cinnamon
- good pinch of ground cloves
- salt and freshly ground black pepper
- Heat a very large heavy-based pan. Add the duck or goose fat and once it has melted, tip in the red cabbage and onions. Sauté over a medium to high heat for about 5 minutes until just beginning to soften.
- Stir the apple into the cabbage mixture and then add the cranberry juice, red wine vinegar, redcurrant jelly and spices. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour, stirring every 20 minutes until the cabbage is meltingly tender. Transfer to a warmed dish and serve at once.
The easiest way to cut the red cabbage and onions is on a Japanese mandolin but of course you can do it with a sharp knife if you don’t have one.
Any leftovers can be kept in the fridge for a couple of days and then reheated. Alternatively this red cabbage freezes very well, simply pop into medium sized freezer bags and leave to thaw out before reheating gently either on the hob or in a casserole dish with a lid in the oven.
This would also be delicious on Christmas eve with glazed ham and serve with baked jacket potatoes with a dollop of soured cream and chives.