- 1 red cabbage
- 2 red onions
- 40g honey
- 4 tbsp balsamic vinegar
- 1.
Halve and quarter the cabbage. Slice out the woody core. Peel off and discard any ragged outer leaves, then finely slice the cabbage. Pop into a colander and rinse well.
- 2.
Trim, peel and finely slcie the red onions.
- 3.
Add about a third of the cabbage to a large casserole dish or heavy-based pan. Top with half the red onions and season with salt and pepper. Top with another third of the cabbage, then the rest of the red onions. Ccover with the last of the cabbage.
- 4.
Mix the honey and balsamic vinegar together in a bowl till they’re smoothly combined. Add 2 tbsp cold water and mix again. Pour over the cabbage. Pop on a lid, bring to the boil then turn the heat down to very low. Gently cook for 1 hr till the cabbage is soft. Stir occasionally. Taste and add more salt or pepper, if needed.
- Tip
Love Your Leftovers:
Leftover cooked red cabbage will keep in the fridge for up to 3 days in a sealed tub. You can turn it into a hearty pasta dinner. Warm a little olive oil in a frying pan and sizzle some chopped mushrooms till crisp. Add handfuls of leftover red cabbage and fry, stirring, for a few mins till golden. Toss with cooked pasta and crumble over a little goat's cheese to serve. - Tip
Low Waste, No Waste:
Don't chuck your cabbage core straight into the compost. Finely slice it and any of the ragged leaves you pulled off the cabbage (slicing off any very ragged bits), then use them to make a quick pickle. Pop them in a bowl with 2 tbsp sugar, 2 tbsp red wine vinegar and a good pinch of salt. Stir and leave for 30 mins. Eat alongside cold cuts or a cheeseboard.
