Mel and Mal's Braised Red Cabbage

1 medium sized red cabbage, finely chopped
1 large chopped and diced white onion
1 large eating apple, peeled, cored and chopped
1 dsp of brown sugar
3 tbsp Red wine
1 tbsp of vegetable oil
Salt and pepper to taste

This is my mother-in-laws recipe and one that we always look for on the dinner table. It is delicious, so much so that there are never any left-overs!

This is a fantastic accompaniment to all meats, in particular lamb. It can be made in advance and go in the deep freeze but make sure that you thaw it well and then pop into the microwave until hot and heated through thoroughly.

Serves : 4 Prep/Cooking Time : 45 minutes

Saute

Heat the oil in a large saute pan, then add the onion and the apple. Cook until softened.

Braise the Cabbage

Wash the chopped cabbage, then place it all into the pan with the onion and apple, add the wine, add salt and pepper to taste.

Simmer on a low heat with the pan lid on for approx 30 minutes.
(Keeping the lid on as much as possible will help to steam the cabbage and retain the nutrients and the colour). Stir occasionally.

After 30 minutes, turn the heat off, add the sugar, stir well and leaving the lid on, let it sit for around 10 minutes.

Serve when ready