Red cabbage and apple casserole

  • 1 1/2 pounds red cabbage
  • 3 onions, chopped
  • 2 fennel bulbs, roughly chopped
  • 2 tbsp caraway seeds
  • 3 large, tart eating apples or 1 large cooking apple
  • 1 1/4 cups plain yogurt
  • 1 tbsp creamed horseradish
  • salt and freshly ground black pepper
  • crusty rye bread, to serve

Preheat the oven to 300°F. Shred the cabbage finely, discarding any tough stalks. Mix with the onions, fennel and caraway seeds in a large bowl. Peel, core and chop the apples, then stir them into the cabbage mixture. Transfer the mixture to a casserole dish. Mix the yogurt with the creamed horseradish. Stir the yogurt and horseradish mixture into the casserole, season with salt and pepper and cover tightly.  Bake for 1 1/2 hours, stirring once or twice during cooking. Serve hot, with rye bread. Serves 6