Red Cabbage & Apple Purée

Name: Red Cabbage & Apple Purée
Yield: Approximately 750 g
Ingredients: 600 g Red cabbage, finely shredded; 200 g Apple, peeled, diced; 80 g Onion, sliced; 30 ml Olive oil; 150 ml Water; 35 ml Red wine vinegar; 4 g Salt

Soft-braised red cabbage and apple with a vivid vinegar-balanced finish.

Red Cabbage & Apple Purée prepared as described in the recipe

Soft-braised red cabbage and apple with a vivid vinegar-balanced finish.

Approximately 750 g

Cook this

Ingredients

Batch

Red cabbage, finely shredded600 g
Apple, peeled, diced200 g
Onion, sliced80 g
Olive oil30 ml
Water150 ml
Red wine vinegar35 ml
Salt4 g

Method

Sweat onion in oil for 5 minutes. Add cabbage, apple, water, vinegar and salt.
Cover and braise over low heat for 40 to 50 minutes until completely soft, stirring and adding a little water if needed.
Uncover to reduce excess moisture, then blend and pass finely.

Chef’s notes

Acid gives a vivid purple colour. Pair with duck, pork or lentils.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Sulphites.

Vegan

Last refined · October 2026