Apple sauce and cabbage
Accompaniment to beef, pork, ham or turkey.
- cooking apples 2 large
- star anise 3 whole
- red cabbage a half
- groundnut oil 2 tbsp
- coriander seeds 10
- juniper berries 8
- cider vinegar 3 tbsp
Level of difficulty Average
Cost Average budget
Peel the apples, then core and cut them into large dice. Put them in a heavy-based saucepan with the star anise and 4 tablespoons of water and bring to the boil. Lower the heat and let the apple boil down to a slushy purée, taking great care it doesn't burn.
Finely shred the cabbage. In a separate pan, warm the oil, then add the sliced cabbage and let it cook, together with the coriander seeds and juniper berries, lightly crushed, stirring regularly till it is soft and bright in colour. Pour in the cider vinegar, let it sizzle then cover with a lid so the cabbage continues cooking in the steam.
Transfer the apple purée to the cabbage, stir gently together and serve.
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