Is an amazing accompaniment to pork chops, roasted chicken, potato pancakes, or gnocchi with cream sauce.

Chop 1 head of red cabbage coarsely and fry briefly in 2 T. of oil or butter in a large saucepan or Dutch oven. After a minute or so add 1 sliced onion. Now add to the pot: 5 T. or so of water and salt and black pepper to taste. Sprinkle all with a t. or so of cider vinegar and cover. Simmer on a low flame for about 25 minutes. When the cabbage is tender and almost all of the liquid absorbed, stir in 3 T. of apple chutney. If more heat is desired add up to 1/2 t. of cayenne pepper; if you want a sweeter flavor, add up to a T. of sugar and stir well.  Adjust salt and pepper if needed and serve hot.

Apple Chutney

2 large tart cooking apples, peeled, cored, and chopped (pink ladies are great!) 1/2 cup chopped onion 1/4 cup red wine vinegar 1/4 cup brown sugar 1 Tbsp grated orange peel 1 Tbsp grated fresh ginger 1/2 teaspoon allspice

Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 40 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.

chutney recipe from

Makes about 2 cups.