This Red Cabbage Casserole is great for celebrations such as Mabon and Samhain. The “red” part may be a symbolic way to connect with the Goddess and thank her for all her blessings.
How to prepare Red Cabbage Casserole
Ingredients:
- 2 onions, peeled and thinly
- sliced
- 1 garlic clove, peeled and
- chopped
- 2 small cooking apples, peeled, cored, and sliced 2 tbsp molasses sugar
- ½/ tsp ground cinnamon whole nutmeg, for grating 2 tosp red wine vinegar rind and juice of 1 orange
- salt and pepper
- 2 tbsp red currant jelly
How to make:
Preheat the oven to 300°F/150°C. Cut the cabbage into quarters and remove the center stalk. Shred the leaves finely.
In the casserole dish, layer the red cabbage, onions, garlic, and apples. Sprinkle with the sugar and cinnamon and grate a quarter of the nutmeg over the top.
Pour in the wine vinegar and orange juice and sprinkle the orange rind on top.
Stir well and season. The dish will be quite full, but the volume of the cabbage will reduce during cooking.
Cook in the center of the preheated oven for 1-1½ hours, stirring from time to time. If you prefer, you can cook it more quickly in a flameproof casserole dish on the stovetop over medium heat for 8-10 minutes until the cabbage is just tender. The stove method leaves the cabbage crunchier.
Stir in the red currant jelly, and adjust the seasoning if necessary. Serve hot.
I’ve learned this recipe in the book Casseroles by Parragon Books
