Ingredients

• 1 kg red cabbage
• 45g butter
• 1/2 tsp caraway seeds
• 1 bay leaf
• 2 garlic cloves, finely chopped
• 200g onions, finely chopped
• 150g apple, cored and thinly chopped
• 300ml water
• maldon salt and freshly ground black pepper
• 2 tbsp White Vinegar
• 2 tsp Red Current Jelly

Method

1. Cut the cabbage into quarters and cut out the core. Shred the quarters finely
2. Melt the butter in heavy a large saucepan over a moderate heat and stir in the caraway seeds, bay leaf and garlic. Add the onions and apple and cook for 3-4 minutes, stirring occasionally
3. Add the cabbage and the red currant jelly and mix well, then add the vinegar, water and salt and pepper to taste.
4. Cover the pan with the lid. Leave to cook over a low heat for 1 hour or until the cabbage is tender, stirring from time to time.
5. When cooked remove the bay leaf and check the seasoning and serve.