Braised Red Cabbage
- 400ml white wine
- 100ml balsamic vinegar
- 110g dark brown sugar
- Zest of 2 oranges
- 1 cinnamon stick
- 2 onions, peeled and sliced
- 1kg red cabbage, sliced
- 2 Bramley apples, cored and diced
Add the wine, vinegar, sugar, orange zest and cinnamon to the saucepan, stir to mix and heat gently to boiling point.
Meanwhile mix the prepared onion, cabbage and apple in a bowl then add to the pan. Stir to mix thoroughly.
Simmer gently for approximately 1 hour, with the lid on, until cooked.