| Instructions: |
1 Red cabbage (1-1/2 to 2 lbs)
1 Onion
1 Parsnip
1 lg Apple
1 tb Honey
1/2 oz Butter
2 tb Fruit vinegar (or more)
-- preferably raspberry
Caraway seeds
1/4 pt Yoghurt or sour cream, opt.
Cut cabbage into quarters. Remove and discard the tough central
stalk. Shred the cabbage and put it into a large mixing bowl. Peel
and finely chop the onion and add it to the cabbage. Cut the parsnip
and apple into small pieces, peeling them first if you wish, and add
them to the bowl. Drizzle on the honey. Add a good seasoning of salt
and pepper and scant 1/2 teaspoon caraway seeds. Sprinkle on the
vinegar , use 3 tablespoons if the apple you are using is the dessert
variety, just 2 tablespoons if it is a cooking apple. Mix everything
together well using your hands ~- a little messy, but spoons are not
as effective -- then pile the mixture into a buttered casserole. Lay
a sheet of thickly buttered greaseproof paper directly on top of the
vegetables and cover the casserole with a well fitting lid to prevent
drying out.
Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until the
vegetables are beautifully tender, if possible stir the mixture once
or twice as it cooks. Remove the greaseproof paper and check seasoning
immediately before serving. Serve the vegetable mixture just as it
is, or top at the last minute with 1/4 pint cold creamy yoghurt or
soured cream into which you have stirred a few bruised and lightly
crushed caraway seeds. Or hand round the bowl of flavoured cream
separately, so that those who want it can help themselves.
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