Traditionally red cabbage is cooked gently and slowly for a long time but you can also cut the cooking time for a delicious healthy and colourful winter veg dish. We love this with a baked potato or as a side dish with a tart or pie. The sweetness goes really well with more earthy flavours.
1 large red cabbage
2 tblspoons olive oil
1 large onion chopped
2 Bramley cooking apples peeled and roughly chopped
100 ml cider vinegar
Grated zest of 1 orange
2 tblspoons agave nectar
Handful chopped walnuts
1. Slice the cabbage fairly finely.
2. Warm the oil in a large saucepan and add the chopped onion, cook for a few minutes until softening, then add the cabbage, chopped apples, vinegar, orange zest and agave syrup. Add the raisins and walnuts, season with salt and pepper and cook over a low heat or in a moderate oven for 1/2 an hour for a fairly crunchy texture or up to one hour if you prefer it softer.