Braised red cabbage
1 medium red cabbage, halved, cored and quartered 2 Bramley apples, cored and sliced
1 red onion, thinly sliced 150ml red wine
70ml cider vinegar
80g soft light brown sugar
25g unsalted butter
1 Cut the cabbage quarters into thin slices. Put all the ingredients into a large saucepan and bring to a simmer over a medium-high heat, then turn the heat down to low, cover with a lid and cook for 1-1½ hours, stirring from time to time.
2 Remove the lid and cook for a further 30-40min, or until the cabbage is very tender.