Delicious, spiced and piquant accompaniment to deeply-rich wintery food, like a beef & red wine stew. Also purple, so it’s a double win.
- ½ red cabbage, cored and shredded
- 1 red onion, sliced into half moons
- 2 apples, peeled and finely sliced
- 1 tsp cinnamon
- ½ tsp allspice
- ¼ tsp ground cloves
- Grate of nutmeg
- 60ml red wine vinegar or cider vinegar
- 50g brown sugar
- Salt and pepper
- Veg oil
- Heat the oil in a big pan and cook the onions until soft
- Add cabbage and apples and cook for a couple of mins
- Add spices, vinegar, sugar, salt and pepper
- Stir together, bring to a bubble and cook with the lid on for about 45 mins to an hour, stirring occasionally
Sophie cooks 