This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days.

　　

Ingredients

Makes about 750g (1lb 10oz)

　　500g (1lb 2oz) red cabbage (or 1 small head), core removed and leaves thinly sliced

　　1 onion, thinly sliced

　　50g (1/3 cup) sultanas (golden raisins)

　　2 tbsp white wine vinegar

　　2 tbsp muscovado sugar or light brown sugar

　　250g (9oz) cooking apples (or 2 cooking apples), peeled, cored and sliced

　　15g (1 tbsp) butter

　　1/2 tsp ground mixed spice (allspice)

　　1 tsp salt

　　Freshly ground black pepper

　　Grated rind and juice of 1 orange

　　

Step 1

Preheat the oven to 150°C/300°F/gas mark 2.

　　

Step 2

Layer the cabbage, onion, sultanas, vinegar, sugar, apples, butter and mixed spice into a baking dish and season with the salt and some black pepper. Add the orange rind and juice.

　　

Step 3

Cover the dish with kitchen foil and bake for 2 1/2 hours, removing the foil for the last 20 minutes of cooking. Serve hot or cold.

　　Reprinted with permission from Kevin Dundon's Modern Irish Food: More than 100 recipes for easy comfort food by Kevin Dundon. Photographs by Christian Barnett. Copyright © Octopus Publishing Group Ltd 2013; text copyright © Kevin Dundon 2013. First published in Great Britain in 2013 by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd.