Apples Stewed with Red Cabbage is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic accompaniment of apples stewed with red cabbage and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Apples Stewed with Red Cabbage.
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This is a classic recipe for a Victorian version of Apples Stewed with Red Cabbage that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Wash thoroughly and cut up a large sized red cabbage; peel, core, and slice and equal weight of apples; put them into a stewpan together with a very small quantity of water and a piece of butter; stew them gently until quite tender; season with pepper and salt; stir and mix well together, and serve with roast pork.
Modern Redaction
Ingredients:
600g red cabbage, cored and shredded
600g apples, peeled, cored and sliced
100ml water
50g butter
salt and freshly-ground black pepper
Method:
Combine the apples, red cabbage and water in a pan. Bring to a simmer then add the butter and continue cooking gently for about 40 minutes, or until completely tender. Season to taste with salt and black pepper then serve as an accompaniment to roast pork or roast wild boar.
