SLOW-ROASTED RED CABBAGE & APPLE

Serves 6-8

2 tbsp olive oil

1 large red onion, halved, thinly sliced

1.25kg red cabbage, core removed, cut into 1cm slices ¼ cup brown sugar

2 tbsp balsamic vinegar

2 tbsp red wine vinegar

2 cinnamon sticks

Ground sea salt and cracked pepper, to season

2 large red apples, peeled, quartered, cored

Preheat oven to 150°C. Heat oil in a large cast iron or heavy-based oven-safe pot over a medium heat. Add onion and cook, stirring, for 5 minutes or until soft but not brown. Add cabbage, sugar and vinegars, then cook, turning cabbage over, until sugar has dissolved. Add cinnamon sticks, season and stir to combine.

Cover with lid and cook in oven for 1 hour and 30 minutes, stirring twice during cooking. Cut apple quarters into 3 pieces. Stir apple into cabbage. Cover and continue to cook for about 25 minutes, stirring once, or until cabbage becomes glossy and apple is tender.

Stir cabbage to coat in juices. Remove from pot and transfer to serving bowl immediately. Season and serve.