I only ever make this in the winter. It’s delicious with our Christmassy Pie and very good with some good quality herby sausages and some creamy mashed potato. This recipe makes quite a big batch so you could freeze half the batch. It reheats really successfully. 

• 1 red cabbage (about 1 kg)
• Pinch of salt and freshly milled black pepper
• 4-5 large-ish cooking apples, peeled, cored and sliced
• 2 red onions, sliced
• 1 garlic clove, crushed
• Pinch of nutmeg
• Pinch of cinnamon
• Pinch of cloves
• 1 heaped tablespoon of red currant jelly
• 3 tablespoons of red wine vinegar
• 2 heaped tablespoons of soft brown sugar
• Large Knob of butter
•  Pre-heat the oven to gas mark 2, 300°F (150°C).

1. First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk in the centre. Use a sharp knife and roughly shred the cabbage. 
2. In a fairly large casserole or heavy pan (I like Le Crueset) arrange a layer of cabbage, season with salt and pepper.
3. Layer with slice apples, sliced onion, a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. 
4. In a small saucepan, warm the red currant jelly with red wine vinegar, soft brown sugar and butter. Pour over the cabbage. 
5. Put a tight lid on the casserole and place in the oven set at Gas Mark 2, 300ºF, 150ºC and cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.

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