Balsamic red cabbage recipe

A deliciously colourful side dish to accompany your roast.

Serves 8

Ready in 3 1/4 hours

• 1 (about 900g) red cabbage
• 2 onions, thinly sliced
• 450g bramley apples, peeled, cored and sliced
• 40g raisins
• 4 tbsp balsamic vinegar
• 2 tbsp dark muscovado sugar
• 25g butter
• 1/2 tsp ground mixed spice
• Small handful fresh flatleaf parsley, chopped, to serve

How to make balsamic red cabbage

1. Preheat the oven to 150°C/fan130°C/gas 2. Cut the cabbage in half and cut out the core. Thinly slice the cabbage and put into a large casserole with a tight-fitting lid.

Tip: Can be frozen.

2. Add the onions, apples, raisins, vinegar, sugar, butter and mixed spice, season well and mix together. Place over a low heat, cover and cook, stirring occasionally, for 3 hours, until tender and wilted down. Scatter with the parsley to serve.

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