This is one of the easiest veg dishes going - all you need to do is shred some ingredients, put them in a pan, splash in a couple more and stir. That's honestly all there is to it. If you've got a food processor with slicing attachment and a slow cooker then it's even easier, and you get the benefit of the kitchen smelling fantastic for that bit longer. The recipe I'm giving is a very simple basic version - jazz it up with clemetines, juniper, bacon, thyme, fennel seeds, bits of chilli, pomegranate molasses or whatever. And make more than you think you'll need - it collapses a lot when you cook it, and any leftovers are amazing on puff pastry with smoked mackerel, yoghurt and dill, in sandwiches or as Boxing Day lunch additions, and (my drunk late-night favourite) add some microwave meatballs, heat it and have it with toast.
- 1 red cabbage
- 1 sharp apple (Granny Smith is good, but use whatever)
- 1 red onion
- 2 cloves garlic
- knob of butter
- a good splash of red wine (or port, or leftover mulled wine)
- 1 heaped tbsp redcurrant jelly
- 1 tbsp soft brown sugar
- red wine, balsamic or sherry vinegar, to taste
- salt and pepper
- Peel off the outer leaves of the cabbage. Cut into quarters vertically and cut out the white core. Shred the rest into fine lengths and put in a big saucepan. Peel, core and cut up the apple - it'll break down into nothing so don't worry about making it too fine. Cut the red onion into thin strips, finely chop the garlic and put everything in the pan.
- Add the butter, wine (about 1cm deep), redcurrant jelly, sugar and a dash of vinegar. Stir and leave on a low heat.
- Leave uncovered and keep stirring from time to time to cook everything evenly and stop it from sticking.
- Once the cabbage is soft, the apple dissolved and the liquid has become sticky, almost like jam, season and taste acidity and sweetness. Stir again and serve.