40 g/1 1⁄2oz butter 3 onions, chopped
1 x 800-g/1 3⁄4-lb white cabbage, shredded
1 apple, peeled, cored and thinly sliced 300 ml/1⁄2pint single cream pinch of sugar large pinch of paprika
salt fresh marjoram leaves, to garnish


1.Melt the butter in a pan, add the onions and cook over a low heat, stirring occasionally, for 5 minutes until softened. Add the cabbage, increase the heat to high and cook for a few minutes.
2.Reduce the heat, pour in 150 ml/1⁄4pint water,cover and cook for 20 minutes. Add the apple to the pan, mix well and cook for a few minutes more, then remove the pan from the heat.
3.Put the cream into a bowl and season with salt, sugar and paprika. Transfer the cabbage mixture to a warm serving dish and.spoon the cream mixture over it. Garnish with marjoram leaves.

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