Ingredients
1 red cabbage (1kg)
1 red onion
4 eating apples
2 sprigs of fresh rosemary or thyme
2 tablespoons golden caster sugar
1 heaped teaspoon fennel seeds
1 heaped teaspoon mixed spice
1 clementine
25g unsalted butter
75ml red wine vinegar
Method
- Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and place in the slow cooker.
- Peel, finely slice and add the onion. Peel, core, dice and stir in the apples. Pick, finely chop and add the rosemary or thyme.
- Scatter in the sugar, fennel seeds and mixed spice, then finely grate in the clementine zest and squeeze in the juice. Dot in the butter, pour in the vinegar, then season with a pinch of sea salt and black pepper and stir well.
- Cook on the lowest setting for 3 hours, or until cooked through and a pleasure to eat.
*Tested in a 6.5-litre slow cooker. All slow cookers are different, so results may vary.
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