- Sea salt
- Freshly ground pepper
- 2 tbsp cold water
- Large casserole dish or heavy-based pan with lid
- 1.
Halve and quarter the cabbage. Slice out the core (see our tip on how to make the most of your cabbage core). Peel off any ragged outer leaves. Finely slice the cabbage leaves. Pop them into a colander and give them a good rinse.
- 2.
Peel and finely slice the shallots. Peel the apples. Quarter them and slice out the cores. Finely chop the apples.
- 3.
Tip the juniper berries into a mortar or bowl. Crush them with a pestle or the back of a spoon. Add the honey and 4 tbsp red wine vinegar. Stir to mix.
- 4.
Add about a third of the cabbage to a large casserole dish or heavy-based pan. Top with half the shallots and apples. Season with salt and pepper.
- 5.
Top with another third of the cabbage, then the rest of the shallots and apples. Season and add the last of the cabbage.
- 6.
Pour the honey mixture over the cabbage. Add 2 tbsp cold water. Pop on a lid, bring to the boil then turn the heat down to very low. Gently cook for 1 hr till the cabbage is soft. Stir occasionally. Taste and add more salt or pepper if needed. Serve topped with plenty of chopped parsley.
- Tip
Low Waste, No Waste
Don't chuck your cabbage core straight into the compost. Finely slice it and any of the ragged leaves you pulled off the cabbage (slicing away any very nibbled bits), then use them to make a quick pickle. Pop them in a bowl with 2 tbsp sugar, 2 tbsp red wine vinegar and a good pinch of salt. Stir and leave for 30 mins. Eat alongside cold cuts or a cheeseboard. - Tip
Love Your Leftovers
Leftover cooked red cabbage will keep in the fridge for up to 3 days in a sealed tub. You can turn it into a hearty pasta dinner. Warm a little olive oil in a frying pan and sizzle some chopped mushrooms till crisp. Add handfuls of leftover red cabbage and fry, stirring, for a few mins till golden. Toss with cooked pasta and crumble over a little goat's cheese to serve.