OK, so it’s not Christmas yet, but this dish doesn’t have to only be served with your Christmas dinner, it is perfect with bangers and mash or a Sunday roast. It can be made a few days in advance and reheated.
50g butter, plus extra to serve
1 red onion, finely chopped
1 cinnamon stick
¼ tsp ground cloves
¼ tsp ground nutmeg
1 red cabbage, cored and cut into irregular chunks
1 sharp eating apple, finely chopped
3 tbsp muscovado sugar
150ml balsamic vinegar
2 tbsp cranberry sauce
Melt the butter in a large pan over a medium heat and add the onion. Soften in the butter for a few minutes, then stir in the spices and cook for one minute. Tip in the cabbage and saute until shiny and well coated. Add the apple, sugar and vinegar, reduce the heat to low, stir well, cover and cook for 45 minutes, stirring occasionally to ensure it doesn’t stick.
Stir in the cranberry sauce and cook for another 25 minutes. Season well and stir through a knob of butter before serving.
You can also store it in the fridge for a couple of days, then reheat to serve, if you prefer, adding the butter during the reheating.
You can use fresh cranberries in addition.