Meltingly tender, slow-cooked cabbage – perfect with sausages, meat loaf or corned beef.
½ red cabbage, shredded
3 Tbsp butter
1 onion, finely chopped
1 apple, cored and thinly sliced
2 Tbsp brown sugar or honey
2 Tbsp vinegar
pinch of caraway seeds (optional)
salt and pepper
1. Soak the red cabbage in cold water for 15 minutes.
2. While the cabbage is soaking, melt the butter in a large, heavy-based saucepan and gently fry the onion until soft and golden, about 10–15 minutes.
3. Lift the cabbage out of the water with your hands, leaving it moist, and add to the pan with the remaining ingredients. Stir to combine then bring gently to a simmer.
4. Cover and cook very gently for about 1½ hours until the cabbage has absorbed most of the liquid and is very tender. Check to see that it is not sticking during this time and add a little hot water if necessary. Taste and season with salt and pepper.