Braised red cabbage with apple

Serves:8

Ingredients

1 small red cabbage
25g butter
1 red onion, finely sliced
1/2 tsp ground allspice
1/4 tsp freshly grated nutmeg
1 Bramley apple, peeled, cored and grated
4 tbsp red wine vinegar
2 tbsp light brown muscovado sugar
2 tbsp redcurrant jelly

Method

1. Finely slice the cabbage, discarding the core and any tough pieces.  Melt the butter in a pan with a tight-fitting lid over a medium heat.  Cook the onion, uncovered, for 5 minutes until soft but not browned.
2. Stir in the spices then add the cabbage, apple, vinegar and sugar plus 100ml cold water.  Stir until mixed and the sugar has dissolved.  Season generously.
3. Bring to the boil then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated.  Stir in the redcurrant jelly, allow to melt, then serve.

Get ahead

Make up to 3 days in advance, cool, cover and keep in the fridge.  Reheat in a pan with 2-3 tbsp cold water, cover and cook over a medium heat for 5-10 minutes, stirring occasionally, until piping hot.

To freeze

Make, cool, then freeze in an airtight container for up to 2 months.  Defrost before reheating as above.

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