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With a bumper crop of apples this year, here is a recipe to share.  It is fanatic as a side dish for a Sunday roast.

Binis  spiced red cabbage, apple and white wine vinegar with cassia, cloves and nutmeg



Serves 3-4

380g – red cabbage – outer leaves removed and sliced thinly

137g  – white onion – peeled and chopped

1 (220g approx.) cooking apple – peeled, core removed and thickly sliced3tbsp oil rapeseed

67g sugar brown

3tbsp white wine vinegar

24g unsalted butter

2 cloves garlic – peeled and chopped

½  tsp cassia bark / cinnamon powder

¼  tsp  nutmeg grated

5 whole cloves ground finely

1 tsp salt (to taste)

½  tsp black pepper coarsely ground (or to taste)


Method – this is a hob cooked.

1. Using a 24cm saucepan (non-stick), pour the oil into the pan and set onto a medium heat.

2. Now add the chopped garlic and allow for 10-20 seconds until it turns golden brown.

3. Add the chopped onions, butter, cabbage and apples, nutmeg, cassia, clove powder as well as the brown sugar and finally the white wine vinegar.

4. Next, add the salt and pepper. Stir once or twice. Reduce the heat to a simmer and cover and cook for 30-40 minutes until the cabbage is cooked.

Stir throughout now and again to avoid the cabbage from sticking to the saucepan.

Bini serves this as a side, with her spice rack of lamb and seasonal vegetables. It’s tasty and adds sweetness to any meal.




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