Braised Red Cabbage with Apple and Caraway

Ingredients

• 900 red cabbage, core removed, finely shredded
• 2 cooking apple, peeled, cored, roughly choppedor use a firm dessert apple such as Cox
• 1 red onion, finely sliced
• 3 tbsp cider vinegaror use red wine vinegar
• 2 tbsp soft dark brown sugar
• 1 tsp caraway seeds
• 2 tbsp olive oil
• 2 cloves
• 2 bay leaves
• 1 tsp fine salt
• 1 pinch black pepper, freshly ground

Contains: sulphites.

Method

1. Heat the olive oil in a large, heavy-based casserole or saucepan over a medium heat. Add the sliced red onion and cook for 5 minutes, stirring occasionally, until softened and beginning to colour.About 5 min
2. Add the caraway seeds and cloves to the onion and stir for 1 minute until fragrant.About 1 min
3. Add the shredded red cabbage, chopped apple, bay leaves, cider vinegar, brown sugar, and salt. Stir everything together well so the cabbage is evenly coated.
4. Cover the pan with a tight-fitting lid and reduce the heat to low. Cook for 55 minutes, stirring every 15 minutes to prevent sticking, until the cabbage is completely tender and has collapsed into a glossy, deep-purple braise.About 55 min
5. Remove the bay leaves and whole cloves. Taste and adjust with a little more vinegar if you want more sharpness, or sugar if you prefer it sweeter. Season with black pepper and serve.