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A little sugar and spice makes our red cabbage ever so nice. Swoony with sausages, mash and roasted onion gravy.
Once cool, the cabbage can be kept in fridge and reheated. It can also be frozen.
This a great recipe, we tried something this in the Swiss Alps last year and I have been looking for a recipe since then. Suggestions: can you add a web control to add recipes to a personal library? Or at least a print-friendly button?
Used Balsamic, Rapadura sugar and cloves and with the added twist of your fresh ginger this was absolutely delightful.