INGREDIENTS:

• 1 red cabbage, outer leaves removed
• 250g (½lb) red onions, peeled and halved
• 250g (½lb) apples, cored, peeled and cubed
• 100g (½ cup) sultanas
• 60ml (¼ cup) port
• 28g (2 tbsp) brown sugar
• 60ml (¼ cup) red wine vinegar
• 1g (¼ tsp) ground cloves
• 1g (¼ tsp) ground cinnamon
• 1g (¼ tsp) ground nutmeg
• 14g (1 tbsp) butter [optional]

SERVES:

• 8

COOKS IN:

• Prep: 25 min
• Cooking: 90 min

DIFFICULTY:

• MEDIUM

METHOD:

• Preheat the oven to 180°C / 160 °C fan / 355°F / gas mark 4.
• Cut the cabbage into wedges and then cut out the stalk.
• Using the slicer attachment (thick side up) of the K-Mojo DigiMaster, feed the cabbage and onions into the feeder tube until everything is sliced.
• Tip the cabbage and onions into a large ovenproof casserole, then add the apples, sultanas, port, brown sugar, red wine vinegar, cloves, cinnamon and nutmeg. Stir until well mixed.
• Place the lid on the casserole and transfer to the oven to cook for 1½ hours.
• Stir the cabbage every 20-30 minutes during this period. If you don’t like your cabbage al dente, cook for longer until desired texture is achieved.
• Remove from the oven and stir in the butter, if using, before serving to give a glossy finish.
• Season to taste and serve immediately with your favourite main course.
• Enjoy!

• This dish is ideal for making ahead and stores well in the fridge for up to 4 days. This recipe freezes well. To reheat and warm through on the stove.