- 1 red cabbage
- 4 shallots
- 2 Bramley apples
- 8 juniper berries
- 45g honey
- 2 x 30ml red wine vinegar
Halve and quarter the cabbage. Slice out the thick, hard core in the middle. Peel off any torn outer leaves. Finely slice the cabbage. Pop it into a colander and give it a good rinse.
Peel and finely slice the shallots. Peel the apples. Quarter them. Slice out the cores and seeds. Finely chop the apple.
Pop the juniper berries in a mortar or bowl. Crush them with a pestle or the back of a spoon. Add the honey and the vinegar. Stir to mix them together.
Pop a third of the cabbage in the bottom of a large casserole dish or heavy-based pan. Top with half the shallots and apples. Season with salt and pepper.
Top with another third of the cabbage, then the rest of the shallots and apples. Season and top with the last of the cabbage.
Pour the honey mixture over the cabbage. Add 2 tbsp cold water. Pop on a lid. Bring to the boil. Once it’s boiling, turn the heat right down to low. Simmer for 1 hour till the cabbage is soft. Taste and adjust the seasoning to serve.