Serves 4-6
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  1. Preheat the oven to 150˚C/130˚C fan/gas mark 2.
  2. In an ovenproof casserole dish, toss the cabbage in the butter. Add the apples and stir to combine. Stir in the stock, sugar, spices, port, balsamic and redcurrant jelly.
  3. Cover the casserole and bake for four hours. Alternatively, place in a slow cooker set to Low and cook for four hours.
  4. Allow to cool, then place it in a good quality freezer bag. Keep in the fridge for up to three days, or freeze. Allow to defrost, if necessary, then warm through to serve.

Nutrition Facts

Per Serving: 305kcals, 14.1g fat (8.7g saturated), 42.6g carbs (23.6g sugars), 3.4g protein, 6.4g fibre, 0.150g sodium