Ingredients

• 1 medium red cabbage, washed and finely shredded
• 1 onion, peeled and sliced into thin rings
• 2 large Bramley apples, peeled and chopped
• 2 tbsp raw cane light muscovado sugar
• 1-2 tbsp lemon juice
• 75ml/3 fl oz water
• 75ml/3 fl oz cider vinegar
• 75g/3 oz sultanas
• Salt and freshly ground black pepper
• Sunflower oil for oiling the pot

Method

• Preheat the oven to 350ºC/180ºF/Gas 4.
• Lightly oil a large casserole dish and layer the cabbage, onion, sultanas and seasoning.
• Add the water and vinegar mixed together. Cook, covered in the oven for one hour.
• Remove, stir, add the chopped apple, lemon juice, sugar and stir well.
• Cook for another hour, covered, until the cabbage is soft.
• Check for seasoning, lemon juice, sugar and adjust to taste.

Serve hot as an accompaniment or at room temperature as a salad. Serves 6-8.

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