Beekeeper's Cabbage

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130 minutes Prep: 10 minutes Cook: 120 minutes
82 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

2pounds red cabbage
1each onion
1each parsnip
1large apple
1tablespoon honey
1/2ounce butter
2tablespoons raspberry vinegar or any fruit vinegar
1x caraway seeds
1/4pint yogurt or sour cream, optional

Directions

Cut cabbage into quarters.

Remove and discard the tough central stalk.

Shred the cabbage and put it into a large mixing bowl.

Peel and finely chop the onion and add it to the cabbage.

Cut the parsnip and apple into small pieces, peeling them first if you wish, and add them to the bowl.

Drizzle on the honey.

Add a good seasoning of salt and pepper and scant 1/2 teaspoon caraway seeds.

Sprinkle on the vinegar , use 3 tablespoons if the apple you are using is the dessert variety, just 2 tablespoons if it is a cooking apple.

Mix everything together well using your hands -- a little messy, but spoons are not as effective -- then pile the mixture into a buttered casserole.

Lay a sheet of thickly buttered greaseproof paper directly on top of the vegetables and cover the casserole with a well fitting lid to prevent drying out.

Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until the vegetables are beautifully tender, if possible stir the mixture once or twice as it cooks.

Remove the greaseproof paper and check seasoning immediately before serving.

Serve the vegetable mixture just as it is, or top at the last minute with 1/4 pint cold creamy yoghurt or soured cream into which you have stirred a few bruised and lightly crushed caraway seeds.

Or hand round the bowl of flavoured cream separately, so that those who want it can help themselves.

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