Red Cabbage cooked with Cider, Blackcurrant Cordial, Caraway and Apple


  • 2 onions chopped
  • 2 tsps butter and a little olive oil
  • 1 red cabbage, roughly chopped
  • ½ - ¾ pint dry cider
  • 2 dessert spoons caraway seeds
  • 4 fluid ounces homemade blackcurrant cordial*, or 2 heaped dessert spoons homemade blackcurrant jam
  • 3 well-flavoured cooking or dessert apples
  • Seasoning


  1. Gently sauté the onions in a large saucepan with the butter and oil.
  2. Roughly chop the cabbage and plunge into another pan of boiling water – bring back to the boil and then drain.
  3. Toss the strained cabbage into the onion mix and add the caraway seed. Stir well to coat the cabbage with butter.
  4. Season with salt to taste.
  5. Add the cider and blackcurrant cordial (or jam) and simmer gently for an hour until the liquid is reduced.
  6. Add the roughly chopped apple, stirring it into the mix and continue cooking for about 10 minutes.
  7. Adjust the seasoning and serve either hot or cold.

(*) Made using the Mehu Liisa Fruit & Veg Steamer, the Stainless Steel Pasteuriser with Juice Extractor, or the Pasteuriser with Juice Extractor.