Braised red cabbage

• red cabbage↗1 small 1 small

  (about 900 g)

• red onion↗1 sliced 1 sliced
• soft light brown sugar↗70g 70g
• apple cider vinegar↗70ml 70ml
• red wine↗150ml 150ml
• butter↗a large knob of a large knob of
• cinnamon stick↗1 1

Step-by-step instructions

1. 1

   Cut the red cabbage into quarters and remove the core, then thinly shred. Transfer to a large pot together with the red onion, soft light brown sugar, apple cider vinegar, red wine, butter and a cinnamon stick, season well. Bring to a gentle boil, then cover, reduce heat and cook for 1 ½ hours, stirring occasionally. Remove the lid and continue cooking for another 30 minutes until soft. Store for up to two days, or freeze for two months. Reheat to steaming hot.