Braised Red Cabbage and Beetroot

Prep ahead – this side tastes even better once the flavours have had time to infuse.

Hands-on time 15min. Cooking time about 2hr. Serves 8

◆ 50g (2oz) butter

◆ 2 red onions, sliced

◆ 1 large red cabbage (about 1kg/2lb 3½oz), outer leaves removed, cored and finely shredded

◆ 2 Bramley apples, peeled, cored and cut into small chunks

◆ 5tbsp red-wine vinegar

◆ 5tbsp dark brown muscovado sugar

◆ 200g (7oz) baby beetroot in vinegar, sliced

1 In a large saucepan or casserole, melt the butter and gently cook onions for 8-10min to soften. Add remaining ingredients, except the beetroot; season and stir well.

2 Bring to the boil, then cover with a lid, reduce heat and simmer for 1½-2hr until soft, stirring in the beetroot for the last 10min.

GET AHEAD Make recipe without adding the beetroot, and store in an airtight container in the fridge for up to 2 days, or make 1 month ahead and freeze. To serve, thaw overnight in the fridge. Tip cabbage into a pan and add the beetroot and reheat gently with a splash of cold water until piping hot.

PER SERVING 146cals, 2g protein, 6g fat (3g saturates), 20g carbs (19g total sugars), 5g fibre