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Hunter's dish with spiced red cabbage

From The Peoples Cook Book (book slide)
Use up meat leftover from you roast in Cornelius Jelier's hearty recipe

Hunter's dish with spiced red cabbage

Method

1. For the hunter's dish: preheat the oven to 190C/gas 5. Grease an ovenproof casserole.

2. Heat a large knob of the butter in a frying pan, add the onions and apples and fry gently until golden brown, stirring occasionally.

3. Reserve enough potato slices to create a final layer at the end, then arrange alternate layers of the remaining potato slices, the meat and the onion and apple mixture in the prepared casserole, seasoning between each layer.

4. Pour the stock into the casserole, then arrange the reserved potato slices in a final layer over the top, covering everything completely. Dot with the remaining butter, then bake in the oven for 25-30 minutes or until hot throughout and browned on top.

5. For the cabbage: remove the outer leaves, then cut the cabbage in half and remove the core. Wash the cabbage, then shred it finely.

6. Put a knob of butter in a saucepan with the water. Add the cabbage, cloves and apples. Cover with a tight-fitting lid and simmer for 45 minutes.

7. Stir in the remaining butter, sugar, and the vinegar, if using, and simmer for a further 5 minutes. Serve the baked hunter's dish with the braised cabbage.

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Serves: 4

Prep: 20 min
Cook: 1 hr 30 min

Ingredients

For the hunter's dish

75g Butter
3 Onions, thinly sliced
225g cooking Apples, peeled, cored and sliced
12 medium Potatoes, boiled, cooled and sliced
275ml hot chicken stock
750g cooked meat, such as pork leftover from a roast, sliced

For the cabbage

1 x450g Red cabbage
2 knobs Butter
275ml water
3 Cloves
2 cooking Apples, peeled, cored and sliced
1 tbsp soft light brown sugar
dash Malt vinegar, (optional)