Braised Red Cabbage With Rocquette Cider, Apple and Caraway


1 head of fresh red cabbage, chooped finely
2 medium onions, chopped finely
2 large Bramley apples, chopped
2 cloves garlic, crushed with side of knife
1 tsp muscovado sugar
1 tsp sea salt
1 pint Rocquette Cider
2 tsp caraway seeds
2 tsp black peppercorns, freshly crushed


Place all the ingredients in a large casserole dish and cook in a low oven for 3 – 5 hrs. A fantastic accompaniment for pork, beef or game. Serve straight from the dish. Even better if left to cool, refrigerated for 2 -3 days and then reheated.