Red Cabbage with Apple

This delicious winter vegetable keeps and improves in the fridge for up to four days and it also freezes exceptionally well. Excellent with stews, roasts, venison and pork dishes.


  • 1 onion, chopped
  • ½ t Ina Paarman's Green Onion Seasoning
  • 1T (15ml) butter
  • 1T (15ml) canola oil
  • 2 apples, peeled, cored and grated
  • 1 medium red cabbage
  • 2 - 3T (30-45ml) brown sugar
  • 3T (45ml) cider or wine vinegar
  • 1t (5ml) Ina Paarman's Vegetable Stock Powder
  • ½ cup (125ml) hot water
  • 1t (5ml) fresh thyme leaves
  • Ina Paarman's Lemon & Black Pepper Seasoning
  • 2T (30ml) fresh lemon juice
  • extra thyme leaves for garnishing

Mix the Green Onion Seasoning with the chopped onion. Sauté the onion in a mixture of butter and oil until very soft and golden. Add the apple and stir-fry for 1-2 minutes. Cut the cabbage in half, cut out the hard core and then slice the cabbage finely. Add the cabbage to the onions, together with the brown sugar, vinegar, Vegetable Stock Powder, hot water and thyme. Cover with a tight fitting lid and simmer slowly for 35 – 40 minutes. Season to taste with Ina Paarman’s Lemon & Black Seasoning and finish off with a squeeze of fresh lemon juice and an extra sprinkling of thyme leaves.

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