Braised Red Cabbage with Apple

Parmesan-Crumbed Lamb Cutlets


  • 1 large red cabbage
  • 4 cooking apples
  • 1 large onion
  • 8 tbsp apple juice
  • 4 tbsp wine vinegar
  • 55g demerara sugar
  • salt and freshly ground black pepper
  • 55g butter
  • 2 tbsp redcurrant jelly


Trim and shred the cabbage finely. Peel, core and slice the apples. Chop the onion finely.

Place the sugar, apple juice and vinegar in an AGA Saucepan and heat on the simmering plate or induction hob (if available). Stir until the sugar has dissolved.

Add the remaining ingredients and stir well so that all the cabbage and apple is coated with the liquid. Cover and simmer for five minutes then continue simmering on the simmering plate or induction hob or transfer to the simmering oven. Cook for 45 minutes to an hour.

Taste and adjust the seasoning before serving. This may be prepared ahead of time and re-heats extremely well – if anything the depth of flavour improves.