Lunch: Pickled Sweet and Sour Red Cabbage

Recipe by Kevin Dundon 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.

This recipe includes superfoods such as:

Apples

Health benefits of Pickled Sweet and Sour Red Cabbage

Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

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

Instructions

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

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