1 red cabbage, finely chopped
2 tbsp butter,melted
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp ground cinnamon
75 ml cider vinegar
2 apples finely chopped with skin
2 tbsp sugar
Chop the apple quite small but leave the skin on to improves the flavour. Now in the large, heavy-based frying pan melt the butter over a medium heat, then stir in the onion and cook it for 2-3 minutes before adding the apple and garlic.
First you need to shred the cabbage quite finely into ¼ inch (5 mm) shreds, discarding any tough stalky bits (including the root).
Bite a piece to see if it’s tender and when it’s ready, turn the heat up again, sprinkle in the sugar and vinegar. Stir everything thoroughly, then serve.
Continue to cook for 2-3 minutes, then turn the heat up to high, add the cabbage and stir-fry it by keeping it on the move with a wooden spoon, so that it all comes into contact with the heat at the base of the pan. After 5 minutes or so it should have shrunk a bit, so at this point sprinkle in the spices and a seasoning of salt and pepper, then turn the heat down and let it go on cooking for a further 10 minutes, stirring it once or twice during that time.