Red cabbage in a pan with bay leaf

I had been looking forward to making my first spiced cabbage of the cold season. I’d expressly made a trip to buy a Bramley apple to go in it and whizzed home to get started. The accidental discovery of the day was blackstrap molasses.

Blackstrap molasses are thick, syrupy and not unlike treacle. They are an unrefined sugar so don’t cause to much of a spike in blood sugar. They are bursting with iron too. I used them here instead of brown sugar and was anxious to find out if the substitution would make or break the dish. I needn’t have worried. The molasses added a subtle depth, warmth and additional spiciness to the cabbage. I will definitely be using it again. If you don’t have molasses just use brown sugar. If you want to get molasses you can usually get them in most health food shops.

This was so good, it got a belly rub and an “Mmmmmmm”  from G at dinner time. Whoop!

Spiced red cabbage

Half a red cabbage,  sliced thinly

1 medium white onion, diced

1 small bramley apple, cored and diced

cinnamon to sprinkle

allspice to sprinkle

3 tbsp molasses

vegetable oil

cider vinegar

salt and pepper

  1. Take an ovenproof dish/ casserole with a tight-fitting lid (I used a Le Creuset -style dish). Get everything ready, diced, sliced and chopped because this is going to be one big ol’ assembly job.
  2. Cover the bottom of the pan with a layer of cabbage, then sprinkle a few chunks of apple and onion, a little salt, pepper, cinnamon and allspice. Drizzle with a little sunflower oil.
  3. Repeat step 2 until all of the ingredients are used up.
  4. Dissolve the molasses in 10 tbsp of hot water and pour over the cabbage mixture along with the cider vinegar.
  5. Place in the oven for about an hour and a half (minimum) checking every no and then to ensure it doesn’t dry out.