- 1 red cabbage
- 1 red onion
- 3 apples
- 40g honey
- 2 tbsp red wine vinegar
- 1 star anise
- Sea salt
- Freshly ground pepper
- 100ml cold water
- Large casserole dish or heavy-based pan
- Measuring jug
- 1.
Halve, then quarter the red cabbage. Slice out the thick, hard core in the middle and peel off any torn outer leaves (see our tip on how to use your cabbage core). Finely slice the cabbage. Pop it into a colander and give it a good rinse.
- 2.
Peel and finely slice the red onion. Quarter the apples and slice out the cores and seeds. Finely chop the apples (no need to peel). Pour the honey into a bowl and stir in the red wine vinegar to mix.
- 3.
Pop a third of the cabbage in the bottom of a large casserole dish or heavy-based pan. Top with half the red onion and apples. Season with salt and pepper. Pop the star anise in the middle of the cabbage.
- 4.
Top with another third of the cabbage, then the rest of the red onion and apples. Season and top with the last of the cabbage. Pour the honey and vinegar mixture over the cabbage. Add 100ml cold water. Pop on a lid.
- 5.
Put the pan on a medium heat and bring to the boil. Once it’s boiling, turn the heat right down to low. Simmer for 1 hr till the cabbage is soft. Stir a few times, making sure the cabbage isn’t sticking. If it is, turn the heat down even lower and add a splash more water.
- 6.
Taste the cabbage and adjust the seasoning if you think it needs it. Spoon into a serving dish, discarding the star anise if you spot it. Serve straight away.
- 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 away any very nibbled 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. - Tip
Love Your Leftovers
Leftover spiced red cabbage will keep in the fridge for up to 3 days in a sealed tub. You can use it up in a creamy gratin – mix it with shredded leftover roast turkey and pile in a heatproof dish. Stir crème fraîche, grated Parmesan and a little mustard together, then spoon it over the cabbage and bake in a medium-hot oven till golden and bubbling.
