Braised red cabbage

Ingredients

• 1 small red cabbage (about 900g)
• 1 sliced red onion
• 70g soft light brown sugar
• 70ml cider vinegar
• 150ml red wine
• a large knob of butter
  
• 1 cinnamon stick

Method

1. Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Recipe from Good Food magazine, November 2016