Inctuous, soft, sticky red cabbage, perfect for your Sunday roast
Ingredients
- 1 onion
- 1 red cabbage
- 2 eating apples
- 1 clove of garlic, crushed
- ¼ whole nutmeg, freshly grated
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 3 tbsp brown sugar
- 100ml red wine vinegar
- a generous knob of unsalted butter
- 1 onion
- 1 red cabbage
- 2 eating apples
- 1 clove of garlic, crushed
- ¼ whole nutmeg, freshly grated
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 3 tbsp brown sugar
- 100ml red wine vinegar
- 50g of unsalted butter
Preheat the oven to 170°C/325ºF/gas 3.
Peel and slice the onion into thin half-moons. Prep your cabbage by getting rid of any old outer leaves, taking out the core and finely slicing. Grate your apples.
In a large saucepan, add a tbsp of oil and soften your onions with nutmeg, cinnamon and cloves on medium-low heat. As they start to turn golden add your cabbage and apples, garlic, sugar, vinegar and butter.
Turn the heat to low and pop a lid on, gently cook for 1 hour, stirring every now and then to avoid catching, until you have unctuous, soft, sticky red cabbage, perfect for your Sunday roast. Season generously and serve.