Make-ahead red cabbage

Ingredients

• knob of butter
• 2 tbsp olive oil
• 1 onion, finely sliced or chopped
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg (optional)
• 1 x 600g/1lb 5oz red cabbage, shredded finely using a food processor (white core discarded)
• 3 tbsp soft brown sugar
• 3 eating apples, peeled, cored and diced
• 150ml/5fl oz red wine vinegar
• 2 tsp redcurrant or cranberry sauce (optional)

Method

1. Heat the butter and oil in a large lidded saucepan. When hot, add the onion and fry gently until softened. Stir in the spices. Add the cabbage and fry for 3-4 minutes, stirring occasionally, until glossy.

2. Stir in the sugar, apples and red wine vinegar. Cover with a lid and let it cook gently for 30 minutes.

3. Stir in the redcurrant or cranberry sauce (if using) and cook for a further 10 minutes. If you aren’t using the sauce, taste the cabbage and add a little more sugar if it’s too tart for your taste.

Tips

The cabbage should be cooked for 15-20 minutes more if it isn’t finely shredded.

This dish freezes well. Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge. Reheat in a microwave or in a saucepan on the hob.