½ head red cabbage, shredded
2 onions, thinly sliced
2 cinnamon sticks
300ml red wine
100ml red wine vinegar
100g caster sugar
3 apples, peeled, cored and diced
2 tbsp redcurrant jelly
Small handful sultanas
- Place butter in a preheated pan, add shredded cabbage and onion, stir well and cook for a few minutes to soften.
- Season with salt and pepper and add cinnamon sticks.
- Add the red wine, red wine vinegar and sugar. Cover with a tight fitting lid and place on a low heat for approximately 45 minutes to 1 hour (halfway through cooking add the diced apples and sultanas and remove the cinnamon sticks).
- When cooked add in the redcurrant jelly and season
To prevent Cabbage discolouring, stir in some lemon juice just as you start to cook the red cabbage.