A bit after the event, but I had this at Christmas together with the normal accoutrements and a bit of waldorf salad in place of the customary dead bird. But even carnivores can enjoy this – just don’t overcook it!
(serves 6-8 as a side)
50g butter, plus extra to serve
1 red onion, finely chopped
1 cinnamon stick
¼ tsp ground cloves
¼ tsp ground nutmeg
1/2 red cabbage, cored and cut into irregular chunks
1 sharp eating apple, finely chopped
3 tbsp muscovado sugar
75-100ml 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 sauté 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 somewhere cool for a couple of days, then reheat to serve, if you prefer, adding the butter during the reheating.