550g red cabbage
1 red apple, diced
1 red onion, thinly sliced
100ml red grape vinegar
2 tbsp. soft brown sugar
1 cinnamon stick
½ tsp cloves
50g dried cranberries
Thinly shred the red cabbage. Set a large saucepan over a medium heat and leave the butter to melt.
Add the red cabbage, season with salt and pepper and stir well to coat. Cook for 2-3 minutes, then add the apple and onion and cook for 5 minutes more. Pour in the red grape vinegar, followed by the sugar, cinnamon, cloves and cranberries. Bring to the boil briefly then reduce the heat to low and cook for 45 minutes – 1 hour, until the cabbage is tender but with a little bite. Serve warm or at room temperature.
PHOTOGRAPHY & PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES & FOOD STYLING: SARAH PRICE