{"id":88,"date":"2009-01-01T17:17:09","date_gmt":"2009-01-01T16:17:09","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=88"},"modified":"2018-04-01T10:49:26","modified_gmt":"2018-04-01T09:49:26","slug":"spiced-cabage","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/spiced-cabage\/","title":{"rendered":"Red cabbage – spiced & braised"},"content":{"rendered":"

Ingredients
\n1 large red cabbage, shredded
\n2 large onions, sliced
\n2 large cooking apples, peeled, cored and sliced
\n1 tsp nutmeg
\npinch ground cinnamon
\npinch ground cloves
\n2 tbsp soft brown sugar
\n3 tbsp white wine vinegar\u2028knob of butter
\n2 tbsp redcurrant jelly<\/p>\n

Method<\/p>\n

1. Place all ingredients, except the redcurrant jelly into a large saucepan, bring to the boil, cover and simmer gently for about 1 hour or until the cabbage is tender.
\n2. Season well, stir through the redcurrant jelly and serve.<\/p>\n

 <\/p>\n

Red cabbage II – spiced & braised<\/p>\n

1 small red cabbage
\n1 sliced red onion
\n70g soft light brown sugar
\n70ml cider vinegar
\n150ml red wine
\na large knob of butter
\n1 cinnamon stick<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 1 large red cabbage, shredded 2 large onions, sliced 2 large cooking apples, peeled, cored and sliced 1 tsp nutmeg pinch ground cinnamon pinch … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[8],"tags":[28,53,52,54],"class_list":["post-88","post","type-post","status-publish","format-standard","hentry","category-side-dishes","tag-apple","tag-onion","tag-red-cabbage","tag-vinegar"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t