Cider‑Braised Cabbage Wedges

• olive oil↗1 tbsp tbsp
• butter↗50g g
• red onion↗2

  thin wedges

• red cabbage↗1

  (about 800 g)

• bay leaves↗3
• thyme sprigs↗3
• small cinnamon1

  stick

• dry cider↗150ml ml
• balsamic vinegar↗50ml ml
• cider vinegar↗50ml ml
• hot vegetable stock↗400ml ml
• dark soft brown sugar↗50g g

Step-by-step instructions

1. 1

   Heat the oil and butter in a large shallow fire‑proof pot or skillet over medium heat. Add the onion wedges and a pinch of salt and sauté for 15 minutes until soft and caramelised.

2. 2

   Cut the cabbage into 8‑10 thin wedges, slicing the stem but leaving a bit of it attached so the wedges stay whole. Place the wedges in a dish, add bay leaves, thyme and cinnamon. Pour in the cider and vinegars and bring to a boil, then in a jug combine the stock and sugar and pour this mixture in. Season to taste. Bring to a boil again, reduce to a gentle simmer and cook uncovered for 40‑50 minutes until the cabbage is tender with a slight give and a glossy sauce forms. It can be made up to three days ahead. Re‑heat in a skillet or microwave in a fire‑proof vessel.