Dad has always been the master of this recipe which has been handed down from his parents. He makes it every week for a snack. It's beautiful cold and fills the house with that lovely smell of cloves. Once the meat is cold, the slices are just so tender, its awesome. You can make it with a white mustard sauce too if you are having it for dinner.
This recipe is so much like my mum used to cook, can't believe i found it. Trick is you must cook it slowly for the 4 hours. I also put 4 halved carrots, 3 onions, a couple more bay leaves and i used brown sugar. When i make the sauce I use the onions chopped up and i love the dijon mustard in the sauce. So much nicer than dry mustard. I serve with chats - 11 Dec 2011
Made this last night for the first time, it was delicious. Picked this recipe because it looked the friendliest. Smelled incredible while cooking and everyone loved it. Changed the recipe a bit - used a bit more vinegar and brown sugar, just because, and that gave the cabbage I cooked in the juice a nice flavor too. Thank you! - 04 Dec 2011