Braised sour red cabbage

SERVES 4 / PREPARATION 15 MINUTES / COOKING 45 MINUTES

My mum’s red cabbage beats everyone else’s. We all think things like this, don’t we? I’m sure when I make these statements some people might find them irritating or become overprotective of their own mum’s dishes, but I eat a lot of really good food and when I claim that my mum makes the best version of a recipe, I really and truly mean it. Red cabbage is one of my mum’s great side dishes. We have it with everything from sausages to pork chops to Christmas lunch. She’s half Polish, so a lightly pickled hot red cabbage is inherent to her. It cuts through a stew or braise with perfect vibrant acidity.

2 tablespoons olive oil red onions, thinly sliced

½ large red cabbage (or 1 small one),

cored and thinly sliced 100ml red wine vinegar 3 tablespoons brown sugar juniper berries pinch of ground cloves

In a large pan or wok heat the olive oil. Fry the onions gently for 8 minutes, or until they have softened and started to take on a golden tinge. Add the cabbage and stir-fry for a further 5 minutes.

Pour over the vinegar, 150ml water and the sugar, then stir until the sugar has dissolved. Add the spices then pop on a lid and allow to simmer slowly for 40 minutes.

You may need to check the water level at this stage. When you move the cabbage aside with a spoon, it should leave a pool of lightly syrupy liquid. You don’t want it too dry, but not too wet either. Season with salt and pepper before serving.