Save hob space by using a slow cooker to braise red cabbage – take the lid off for the last 30 mins to reduce the juices for a lovely, sticky texture

Serves 6
 Gluten Free  Vegetarian 

Ingredients

1 red cabbage (about 1kg), quartered and finely shredded
½ tsp ground mixed spice
50g light brown soft sugar
75ml red wine vinegar
large knob of butter

Method

STEP 1
Heat the slow cooker to low. Tip in the cabbage, then scatter in the mixed spice, sugar and some salt and pepper. Pour in the vinegar, stir well, then dot over the butter. Put the lid on and cook for 3 hrs 30 mins until starting to soften

STEP 2
Remove the lid and cook for another 30 mins until the cabbage is very tender and sticky, and the liquid has reduced. Taste for seasoning and serve. Once cool, will keep covered and chilled for up to three days, or frozen for up to two months. Reheat in the slow cooker or a pan over a medium heat until piping hot.