For the Braised Red Cabbage
Over a medium-low heat in a large pan, melt the butter.
Sauté the onion in the butter until translucent & soft, 5 minutes.
Add the cabbage, apple, sugar, apple cider vinegar, ¼ cup water and salt. Cover and allow to cook on a medium heat for 20 – 30 minutes, stirring occasionally.
Allow to cook until the cabbage is very tender. If the pot starts to dry up, add another ¼ cup water.
Adjust the seasoning if necessary and allow to cool.
For the Mashed Potato Balls
In a medium pot, cover the potatoes with salted water and bring to the boil.
Allow to boil for 20-25 minutes until just soft and set aside.
Mix the Knorr Thick White Onion Soup with the milk until the granules have dissolved and a paste has formed.
Drain and add the potatoes back to the hot pot. Mash the potatoes, add salt and pepper & the Knorr Thick White Onion Soup mixture. Mix well and allow to cool.
Drain the braised cabbage and add to the potatoes. Gently fold the braised cabbage into the mashed potato mixture to prevent it from ‘mushing.’
Flour your hands, roll the mash into small balls, around a cube of cheddar cheese, and chill in the freezer for 1 hour.
Heat the oil in a large pan on a medium heat.
Roll the mashed potato balls in flour, egg and breadcrumbs. And again, in egg & breadcrumbs.
*Optional: freeze again at this point to set firm and avoid falling apart during frying.
Deep fry until golden and crisp. Drain on paper towel. Serve immediately as a canapé, garnished with chopped chives and ENJOY!!