Braised Red Cabbage

Braised Red Cabbage goes perfectly hot or cold with just about anything but as it takes a while to 'braise' it's worth making whilst the birds in the oven...

Finely chop a couple of onions and fry in a little lard, until they go transluscent, peel an apple and chop up and add, stir a bit, slice as finely as you can the red cabbage and add and stir around for a few minutes with the onions and apples.

Next the sweet and sour bit, pour in half a mug of balsamic vinegar, and add two or three tablespoons of brown sugar, chuck in a couple of bay leaves and a couple of cloves and season. Simmer for a couple of minutes and then pour in a decent glug of red wine. Cover and set to a low heat and occasionally stir. This could take a while, add more vinegar or sugar if required to your taste. When you think it's done add a tablespoon of  blackcurrent jam or cranberry sauce.

Enjoy