100g butter, melted
1 head of red cabbage, shredded
3 apples, peeled and chopped
100ml vegetable stock
50g brown sugar
1 tsp cinnamon
1 tsp ground cloves
1 star anise
50ml balsamic vinegar
2 tbsp redcurrant jelly
Salt and black pepper
- Preheat the oven to 150˚C/130˚C fan/gas mark 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.
- Cover the casserole and bake for four hours. Alternatively, place in a slow cooker set to Low and cook for four hours.
- 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.
Per Serving: 305kcals, 14.1g fat (8.7g saturated), 42.6g carbs (23.6g sugars), 3.4g protein, 6.4g fibre, 0.150g sodium