- In a large, heavy-based pot, warm the olive oil and half the butter. Once foaming, add the onion and a pinch of Maldon Sea Salt. Cook gently, stirring every so often, for 10-15 minutes until softened and lightly browned. Add the cinnamon, nutmeg and cloves. Fry for a minute or so until fragrant, then add the cabbage and stir to coat in the spiced, buttery mixture.
- Add the apple, sugar and vinegar. Stir well, then turn down the heat to low, cover the pan and leave to cook for 30-40 minutes until tender.
- Taste for seasoning, then add the remaining 25g butter. Taste again, adding a little more sugar, vinegar or Maldon Sea Salt, as needed.
Serving: 6-8
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
2 tbsp olive oil
50g butter
1 onion, thinly sliced
1 cinnamon stick
⅓ nutmeg kernel, finely grated
¼-⅓ tsp ground cloves, to taste
1 head of red cabbage, cored and thinly sliced
3 eating apples, peeled, cored and thinly sliced
3 tbsp soft brown sugar, or other sweetener of choice
6 tbsp red wine vinegar
Maldon Original Sea Salt
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