Braised Red Cabbage
1 tbsp olive oil
1 red onion, chopped
2 cooking (green) apples, peeled, cored and diced
1kg/2¼lb red cabbage, shredded
2 tbsp light brown sugar
2 tbsp red wine vinegar
½ tsp each ground allspice and cinnamon
300ml/½ pint/1¼ cups hot vegetable stock
salt and ground black pepper
1 Heat the oil in a large pan, add the onion and cook over a low heat for 5 minutes. Add all the remaining ingredients and season with salt and pepper.
2 Bring to the boil, then reduce the heat, cover the pan and simmer gently for 45 minutes until nearly all the liquid has evaporated and the cabbage is really tender. Serve hot.