- Sliced red onion and butter. You know what to do.
- Add a spoon of carraway seeds and a bay leaf. Stir and sizzle.
- Add half a shredded red cabbage and a peeled, diced apple. Stir and season. Easy on the salt. I have some delightful dried thyme from the south of France so I added a bit of that.
- After five or ten, add some red wine, stock (I used a beef stock cube in fresh tomato juice that I had accidentally made the day before), a tablespoon of balsamic vinegar and a teaspoon or so of soft brown sugar.
- Bring to the boil, then simmer with the lid on until the cabbage is very soft. This may take an hour or so dependng on how stubborn your cabbage is.
- As always, adjust seasoning during cooking. You are looking for a flavour that is, er, nice, and you like.
- Add your apple later if you want it to keep some firmness. Mine was pretty mushy, but I liked that as it meant the flavours had time to blend better.
- You could go more wintry on the flavours adding a little cinnamon or clove.