There is a well known saying, 'no pain, no gain' and that will be ringing true in the minds of Milk Link’s 1,600 producers, who are on the brink of reaping just reward for 12 years of loyalty and investment.Recipe: Red cabbage with apples
There are so many variations on this, but I think this recipe is one of the best. It is virtually fool-proof and it livens up a mid-week tea no end. My family love it with cold roast left-overs and chunky chips.
Ingredients
1lb (450g) red cabbage
1 tablespoon wine vinegar
4fl oz (125ml) water
1 level teaspoon salt
2 heaped tablespoons sugar
1lb (450g) Bramley apples
Methods
1. Finely slice the cabbage.
2. Mix the wine vinegar, water, salt, and sugar into a heavy saucepan.
3. Add the cabbage and bring to the boil.
4. Peel and core the apples and cut into quarters (no smaller).
5. Lay them on top of the cabbage, cover and continue to cook gently until the cabbage is tender. Give around 25 minutes, stirring occasionally (the flavour will be ruined if overcooked).
6. Taste and add more sugar if required.
7. Serve in a warm serving dish.
Top tip
This can be made three days in advance and reheated in the oven or microwave. It also freezes beautifully.
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