Winter spiced sweet & sour braised red cabbage

• red cabbage↗1

  (about 1kg), quartered and finely shredded

• light brown soft sugar↗100g g
• red wine vinegar↗150ml ml
• cinnamon stick↗1
• star anise1
• butter↗large knob of

  large knob of

Step-by-step instructions

1. 1

   Tip the cabbage into a large pan with the sugar, vinegar, cinnamon and star anise. Season well. Put over a medium heat and bring to a simmer, then cover, reduce the heat and cook for 1 hr, simmering gently and stirring occasionally.

2. 2

   Remove the lid, turn the heat up to medium and continue cooking for 20 mins, uncovered, until tender and the liquid has reduced to a sticky syrup. Once cool, will keep in an airtight container in the fridge for three days or frozen for up to two months. Reheat over a low heat. Stir in the butter before serving.