| 1 | Cut cabbage into quarters. |
| 2 | Remove and discard the tough central stalk. |
| 3 | Shred the cabbage and put it into a large mixing bowl. |
| 4 | Peel and finely chop the onion and add it to the cabbage. |
| 5 | Cut the parsnip and apple into small pieces, peeling them first if you wish, and add them to the bowl. |
| 6 | Drizzle on the honey. |
| 7 | Add a good seasoning of salt and pepper and scant ?teaspoon caraway seeds. |
| 8 | Sprinkle on the vinegar , use 3 tablespoons if the apple you are using is the dessert variety, just 2 tablespoons if it is a cooking apple. |
| 9 | Mix everything together well using your hands -- a little messy, but spoons are not as effective -- then pile the mixture into a buttered casserole. |
| 10 | 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. |
| 11 | cook at 300°F (150 c) gas mark 2 for about 2-?hours until the vegetables are beautifully tender, if possible stir the mixture once or twice as it cooks. |
| 12 | Remove the greaseproof paper and check seasoning immediately before serving. |
| 13 | Serve the vegetable mixture just as it is, or top at the last minute with ?pint cold creamy yoghurt or soured cream into which you have stirred a few bruised and lightly crushed caraway seeds. |
| 14 | Or hand round the bowl of flavoured cream separately, so that those who want it can help themselves. |
