Swedish Spiced Red Cabbage
|Cold water||1⁄2 Pint (300 Milliliter)|
|Molasses/Black treacle||2 Tablespoon|
|Red wine/Chili / garlic vinegar||1 Tablespoon|
|Pickling spice||2 Tablespoon|
|Lard/Oil||2 Cup (32 tbs) (For Deep Frying)|
|Red cabbage||2 Pound, thinly sliced (1 Kilogram)|
|Onion||4 Ounce, sliced (125 Gram)|
|Cooking apples||1 Pound, peeled, cored and sliced (500 Gram)|
|Smoked bacon||8 Ounce, sliced or chopped (250 Gram)|
Put the water, molasses or treacle, wine or vinegar and spice into a saucepan and heat gently until it boils.
Simmer for 10 minutes to allow the flavours to develop.
Meanwhile, melt a little lard or oil in a large, heavy-bottomed saucepan or casserole and add the cabbage, onion and apple.
Brown slightly, stirring from time to time, then add the bacon.
Strain the spiced liquid over the vegetables, bring to the boil, cover with a well-fitting lid and simmer very gently for 1 hour.
Don't be tempted to keep lifting the lid to check during this time.
Taste for seasoning, adding a little more molasses or vinegar, with 1-2 teaspoons of salt.
If the cabbage looks a little dry at this stage, add a few tablespoons of water.
Cover again and continue to simmer very gently for a further hour.