Braised Red Cabbage 

• 100g light muscovado sugar
• ½ teasp. ground cinnamon
• ¼ teasp. ground cloves
• Good pinch of freshly grated nutmeg
• 900g red cabbage, trimmed, stalks removed and cut into 1cm slices
• 450g onions, finely chopped
• 450g cooking apples, peeled, cored and finely
• chopped
• 4 tablesp. red wine vinegar
• Juice of 1 orange
• 25g butter
• Salt and freshly-ground black pepper

Preheat the oven to Gas Mark 4, 180ºC (350ºF).

Place the sugar in a bowl with the cinnamon, cloves and nutmeg and stir to combine. Arrange a layer of the cabbage in the bottom of a large casserole dish and season to taste.

Scatter a layer of the onions over the seasoned cabbage, followed by a layer of the apples and sprinkle some of the flavoured sugar on top. Continue layering in this way until all the ingredients have been used up, finishing with a layer of the seasoned cabbage. Pour the red wine vinegar and orange juice into the casserole and dot the butter on top.

Cover the red cabbage mixture tightly and bake on the bottom shelf of the oven for about 2 hours, stirring every 30 minutes until the cabbage is meltingly tender.