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1
Cut cabbage into quarters.
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2
Remove and throw away the tough central stalk.
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3
Shred the cabbage and put it into a large mixing bowl.
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4
Peel and finely chop the onion and add in it to the cabbage.
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5
Cut the parsnip and apple into small pcs, peeling them first if you wish, and add in them to the bowl.
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6
Drizzle on the honey.
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7
Add in a good seasoning of salt and pepper and scant 1/2 tsp.
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8
caraway seeds.
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9
Sprinkle on the vinegar , use 3 Tbsp.
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10
if the apple you are using is the dessert variety, just 2 Tbsp.
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11
if it is a cooking apple.
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12
Mix everything together well using your hands - a little messy, but spoons are not as effective - then pile the mix into a buttered casserole.
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13
Lay a sheet of thickly buttered greaseproof paper directly on top of the vegetables and cover the casserole with a well fitting lid to prevent drying out.
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14
Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hrs till the vegetables are beautifully tender, if possible stir the mix once or possibly twice as it cooks.
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15
Remove the greaseproof paper and check seasoning immediately before serving.
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16
Serve the vegetable mix just as it is, or possibly top at the last minute with 1/4 pint cool creamy lowfat yoghurt or possibly soured cream into that you have stirred a few bruised and lightly crushed caraway seeds.
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17
Or possibly hand round the bowl of flavoured cream separately, so which those who want it can help themselves.
