1 small red cabbage
1 large onion, finely sliced
1/2 tsp ground allspice
1/4 tsp freshly grated nutmeg
1 Bramley apple, cored, peeled and grated
4 tbs red wine vinegar (if I’m doing this for a special occasion like Christmas I use port or red wine instead)
2 tbs light muscovado sugar
2 tbsp redcurrant jelly
100ml cold water
1. Finely slice cabbage, discarding core and tough pieces. Melt butter in pan with lid over medium heat. Cook onion uncovered for about 5 mins until soft not browned.
2. Stir in spices, then add cabbage, apple, red wine vinegar and sugar plus 100ml cold water. Stir until sugar dissolved. Season.
3. Bring to boil, then cover and simmer for about 1 hour, stirring occasionally until cabbage is tender and liquid has mostly evaporated. (Add more liquid if it’s drying out during cooking). Stir in redcurrant jelly and serve.
Note: this freezes brilliantly for anyone wanting to prepare for Christmas early.
from Kathy in Thorpe St Andrew