Second only to the potato, cabbage is the most widely grown and eaten vegetable in Ireland. Red cabbage is especially valuable because it can be cooked ahead and reheated without spoiling. The flavor and texture of red cabbage is robust and it complements other hearty foods.
Peel and chop the onion. Heat the oil in a heavy pan and cook the onion gently for about 5 minutes, or until softened.
Meanwhile, shred the red cabbage, and peel and slice the apples.
Stir all the remaining ingredients into the onion and bring to a boil. Keep stirring until the red currant jelly dissolves.
Cover and simmer gently until the cabbage is tender. Correct seasonings and serve.
Recipe by, Founder and former Director of the PCC Farmland Trust
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