25gm butter

900gm red cabbage shredded or chopped small

30ml soft brown sugar

5ml caraway seeds (Carvi Noir)

3 cloves

450gm cooking apples (peeled, cored and chopped)

15ml cornflour

60ml vinegar

300ml water

Salt and pepper to taste

Melt butter in a large saucepan. Add cabbage and fry briskly for 5 minutes, shaking pan frequently. Stir in sugar, caraway seeds, cloves and apples.

Mix cornflour to a thin paste with vinegar, add water and pour over cabbage. Cook, stirring, until mixture come to the boil and thickens then season to your taste. Reduce heat, cover pan and simmer slowly for 20 minutes.

Stir occasionally. Serve hot; delicious with pork and ham.

Courtesy ‘The Dairy Book of Home Cookery’, 90s edition