Red cabbage with beetroot

• golden caster sugar↗85g 85g
• red cabbage↗1 ¼kg 1 ¼kg

  quartered, cored and thinly sliced

• large onions↗2 2

  halved and thinly sliced

• eating apples2 2

  such as Cox's, peeled quartered, cored and very thickly sliced

• raw beetroot↗4 4

  peeled and cut into wedges

• cinnamon sticks↗2 2

  snapped in half

• star anise3 3
• red wine↗300ml 300ml
• vegetable stock↗1 1

  cube, crumbled

• butter↗25g 25g
• red wine vinegar↗3tbsp 3tbsp

Step-by-step instructions

1. 1

   Mix the sugar with 1 tsp salt and plenty of black pepper. In a large, heavy-bottomed pan, layer up a handful of the cabbage, onions, apples and beetroot with the spices and sprinkle with some of the sugar, repeating with the layers until all the ingredients are used up.

2. 2

   Mix the wine, vinegar and stock cube, pour over the cabbage and dot the butter on top. Tightly cover the pan and bring to the boil over a medium heat. When you can hear it boiling, turn down the heat to low and simmer for 30 mins. Stir well – the mixture will have reduced and softened – then cover and simmer for 15-30 mins more depending on how soft you like it.