Red Cabbage Pie

  • 1tbsp sunflower oil
  • 1 large onion, chopped
  • 350g/12oz carrots, cut into chunks
  • 350g/12oz red cabbage, cored and cut into chunks
  • 200g/7oz celery, thickly sliced
  • 1 medium cooking apple, peeled, cored and sliced
  • 2tsp paprika
  • 2tbsp plain flour
  • 600ml/1pt vegetable stock
  • 1tbsp tomato purée
  • 2tbsp brown sugar
  • 2tbsp wine vinegar
  • For the topping
  • 700g/1½lb potatoes, quartered
  • 162g/5½oz green cabbage, shredded
  • 25g/1oz butter or margarine
  • 3tbsp soured cream
  • 1tsp caraway seeds
  • Pinch of paprika
  • Seasoning
  1. Preheat the oven to 180ºC/350ºF/Gas 4. Heat the sunflower oil in a 2.4lt/4pt flameproof dish. Add the onion and fry for 5 minutes, stirring occasionally until lightly browned.
  2. Add the carrots, red cabbage, celery and apple and fry for 3 minutes. Stir in the paprika and flour , then add the stock, tomato purée, sugar, vinegar and seasoning.
  3. Bring to the boil, cover and transfer to the oven. Bake for 1 hour.
  4. Meanwhile, make the topping by cooking the potatoes in lightly salted boiling water for 20 minutes until tender. Add the green cabbage and cook for a further 5 minutes. Drain, return to the pan and mash with half the butter or margarine, soured cream, caraway seeds and seasoning.
  5. Spoon the mashed potato over the red cabbage, dot with the remaining butter or margarine and sprinkle with paprika. Bake, uncovered for 25-30 minutes until golden.
  6. Serve immediately.