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Jekka's Herb Cookbook
by Jekka McVicar

Red cabbage is something I have grown to love. As a child I found the flavor too strong, but my palate has matured. I really enjoy this dish and find it useful, as it can be served hot or cold and will keep well in the fridge for several days.
Mum used to add raisins to encourage us to eat it; I have added savory, as I find that the piquant pepper flavor combines well with the caraway and cabbage.
Serve hot with cold meats and roast chicken, or cold with Cheddar and fresh crusty bread.
Serves 4-6


    • 1 medium red cabbage
    • 2-3½ tbsp (30-52 ml) butter
    • 1 large cooking apple, peeled and sliced
    • 2 medium onions, peeled and sliced
    • 2 cloves garlic, crushed
    • Zest and juice of 1 orange
    • 3 winter savory sprigs
    • 1 bay leaf
    • 1 bunch flat-leaf parsley
    • 1 tsp (5 ml) caraway seeds
    • 1/4 tsp (1 ml) freshly grated nutmeg
    • 1/4 tsp (1 ml) ground cinnamon
    • Salt and freshly ground black pepper
    • 2 tbsp (30 ml) brown sugar
    • 1 glass red wine (preferably from the night before's bottle)


Preheat the oven to 300°F (150°C).

Remove the large, damaged outer leaves of the cabbage. Quarter it, discard the central core, then shred as finely as possible.

Melt the butter on the stove in a heatproof casserole dish, add the cabbage, cover and cook gently for 5 minutes.
Add the apple, onions, garlic, orange zest and juice, savory sprigs, bay leaf, parsley, spices and salt and pepper to taste.
Mix everything together, add the sugar and wine, stir again, then cover and put in the oven for 3 hours.
Check halfway through that it is not drying out; if it is, add a little hot water.



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