Serves 4
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.
Recipe Category

You will need

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.