Sides

Braised Red Cabbage and Bramley Apple in Cider Vinegar

This is a gorgeous accompaniment to any pork dish. It is sweet but has a nice sharpness from the cider vinegar that really works. It doesn't just look pretty but tastes top class too.

Ingredients

1 small red cabbage

1 Bramley apple

150g butter

150ml cider vinegar

150g light brown sugar

1 cinnamon stick

Pinch of ground cloves

Sea salt and black pepper to season

Method

• Preheat the oven to 180ºC.

• Cut the cabbage into quarters, core and finely shred it. Peel and core the Bramley apple and slice it finely.

• Put the butter, vinegar and sugar into an ovenproof saucepan over a medium heat and dissolve the sugar. Add in the cinnamon and cloves and season with salt and pepper.

• Toss in the cabbage and apple, coating it all.

• Place the lid on the saucepan or cover with wet, crumpled greaseproof paper and bung it the oven. Bake for about an hour, stirring occasionally, until the cabbage is tender and the apple has all but dissolved.

• Lift off the lid or paper and bake for a further 10–15 minutes so the remaining liquid reduces to a nice glossy syrup.