Members' Recipes Archive

November 2004
Red Cabbage and Bramley Apples
Elisabeth Winkler

Red Cabbage and Bramley Apples

By: Elisabeth Winkler

Serves: 4

Autumn means harvest, and plenty of produce. I have chosen these dishes because of their sweet yumminess and good looks. The dramatic orange of pumpkin, and purple of cabbage, are not just cosmetic. Anti-cancer experts say 'Eat by colour' because the antioxidants, which combat cancer cells, also naturally create colour. And when you eat produce grown the organic way, you are also avoiding potentially cancer-causing pesticides. As both dishes are naturally sweet, they are a foil for fatty meat, such as goose or pork. They also go well with fish or lentils. And use organic ingredients wherever possible.


500g red cabbage
600g cooking apples
60ml extra virgin olive oil


This takes about 50–60 minutes to cook.
1. Slice the cabbage in strips, making sure the thickest part of the stem is thinly cut.

2. Choose your largest frying pan and gently fry the cabbage in the olive oil for about 15 minutes. Have a lid handy (or a makeshift one of foil) to retain moisture. Use the lid if you want a break from the occasional stir.

3. Peel, core and chop apples roughly, and add to cabbage.

4. Cook for a further 20–30 minutes or until the mixture is tender. The apples should generate enough water to stop the mixture sticking; but if it looks too dry, add a splash of water or wine and use the lid. Give it the odd stir. Amazingly, this dish can be served unseasoned because of its natural sweetness.

© Recipe copyright 2004 Elisabeth Winkler


Author: Elisabeth Winkler Email:

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