1 red cabbage, quartered, any tough stalks removed, then shredded
2 small Bramley apples, peeled, cored and chopped
500ml chicken stock
2 tbsp light muscovado sugar, plus extra to taste
4 tbsp Mazzetti Gold Label Balsamic Vinegar Of Modena, plus extra to taste
Method
Melt the fat or butter in a large, lidded pan, then add the onions, bay leaf, cinnamon stick, cloves, nutmeg and a pinch of salt. Cook gently for 15-20 minutes until soft and starting to turn golden.
Add the red cabbage, season and cook, covered, for 20 minutes, stirring from time to time.
Tip in the apples, stock, sugar and vinegar. Bring to the boil, then turn down the heat and cook with the lid on over a low heat for 2 hours.
Taste the cabbage, adding more vinegar, sugar or salt if needed. If necessary, simmer, uncovered, for a further 10 minutes or so to reduce any excess liquid, although you may not need to do this. Serve hot.
