• One 1 to 2.5 lbs red cabbage
  • Quarter pint good red wine vinegar
  • 5 teaspoons sugar
  • 1.5 teaspoons salt
  • 1 oz of lard or the same of rendered bacon fat
  • 2 medium sized cooking apples, peeled, cored and cut into wedges an eighth of an inch thick
  • 2ozs finely chopped onions
  • 1 whole onion studded with 2 whole cloves
  • A bay leaf
  • Half a bottle of red wine
  • 1 pint of boiling water
  • 6 tablespoons (or more if you prefer) of redcurrant jelly.


Halve the cabbage and cut out the stalk on both sides. Finely shred it and toss in a large bowl with the red wine vinegar, sugar and salt. Leave for ten minutes.

Heat the cooking fat in a pot large enough to contain the cabbage. Add apples and chopped onion and cook until apples are lightly browned – about five minutes.

Add cabbage, clove studded onion, bay leaf and red wine. Cook for two minutes before adding boiling water. Bring to a fast boil, reduce heat and cook for two hours, covered, adding a little more red wine from time to time if it seems to be going a little dry.

If you have the luxury of leaving overnight, do so. Reheat before serving, stirring in the red currant jelly before bringing to table.