- 1 red cabbage
- 3 apples
- 1 red onion
- 3 bay leaves
- 2 tbsp balsamic vinegar
- Sea salt + black pepper
- 1 tbsp sugar
- 2 tbsp water
- 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. Rinse well.
- 2.
Quarter the apples and slice out the cores. Finely chop the apples. Peel and finely chop the red onion.
- 3.
Add about a third of the cabbage to a large casserole dish or heavy-based pan. Top with half the apples and red onion. Add 1 bay leaf and season with salt and pepper. Top with another third of the cabbage, then the rest of the apples, red onion and 1 more bay leaf. Season with salt and pepper, then cover with the last of the cabbage. Add the final bay leaf.
- 4.
Pour the balsamic vinegar into a bowl and add 1 tbsp sugar from your cupboard. Stir till the sugar has dissolved. Add 2 tbsp 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.
- 5.
Transfer the cabbage to a serving dish, discarding the bay leaves if you spot them. Serve straight away.
- 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 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.
