Braised Red Cabbage

Braised red cabbage with apple is a permanent fixture of the English Christmas table, alongside roast meats. It is sweet-tart, spiced, and even better the next day.

1. Shred the 800 g red cabbage into thin strips and slice the 1 onion.

2. Sweat the onion glassy in the 40 g butter.

3. Add the cabbage and the 2 peeled, cubed apples.

4. Sprinkle over the 40 g brown sugar and the 1 teaspoon cinnamon, then drizzle with the 2 tablespoons lemon juice.

5. Pour in a little water, cover, and braise on a low heat for 50-60 minutes, stirring now and then.

6. At the end, boil off the liquid uncovered so it becomes glossy and syrupy; season with 1 teaspoon salt and a pinch of pepper.

Tip: Feel free to make it ahead – after resting the flavours come together even better.