Braised red cabbage with cider & apples

• red cabbage↗1 ½kg kg
• onions↗2

  chopped

• Granny Smiths↗4

  apples, peeled and cored and chopped

• orange↗zest 1

  or 2 clementines

• ground mixed spice2 tsp tsp
• light soft brown sugar↗100g g
• cider vinegar↗3 tbsp tbsp
• dry cider↗300ml ml
• butter↗25g g

Step-by-step instructions

1. 1

   Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.

2. 2

   Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.