Christmas Spiced Braised Red Cabbage

1. 1

   Remove the outer leaves of the cabbage and halve. Cut out and dispose of the tough core. Slice into roughly 2cm wide strips.

2. 2

   Pour the oil into the pan and fry the onion on a low heat until translucent. Turn the heat to medium, add butter and allow it to melt. Add red cabbage and cook for 5 minutes, stirring occasionally to break up the chunks. If it begins to catch on the bottom of the pan, lower the heat and add a small splash of water if necessary.

3. 3

   Add the spices, stir, then add vinegar, wine, sugar and apple and stir well.

4. 4

   Place the lid on the pan, bring to the boil then turn the heat to low and simmer, stirring occasionally, for about 1 hour 20 minutes. If the cabbage seems to be drying out, lower the heat and add a little more wine or a small splash of water. It is ready when the liquid has evaporated and the cabbage maintains its shape but is soft throughout.

5. 5

   I like to add star anise for about half an hour then I remove it so that its flavour does not become overpowering.

* Per serving · 4 servings · Values may vary.