Thursday, 23 December 2010

Red Cabbage Casserole

from Ration Book Cookery

1 small red cabbbage
a small onion, or chopped spring onion
8 oz apples
1 oz dripping
2 tsp flour
1/2pt water or stock
1/2 bay leaf

Wash and halve the cabbage, remove the centre tough stalk and shred or slice the leaves finely. Chop onion finely and peel and quarter apples. Place cabbage, onion and apples into the melted dripping in a a casserole and saute for a few mins. Stir in flour and add the water or stock. Add the bay leaf, then simmer gently until the cabbage is tender, adding vinegar to taste.

Serve on its own or with sausages. Or fry bacon until crips, chop and add just before serving. These days we'd leave out the flour and add a couple of tablespoons of sugar or honey.

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