Red Cabbage

I usually make French-style red cabbage, with red wine and bay leaves. But tonight I wanted something a bit sweeter, thicker, warmer. More in keeping with a British November night.

In an oven-proof casserole, fry some lardons (or the fat end of a piece of ham, which is what I had), an onion and a leek until it’s all nicely sizzling and browning off. Add shredded red cabbage, and a Bramley apple chopped up (cored but not peeled). Stir around and add ground cloves, salty chicken stock, a couple of glugs of Starbuck’s Gingerbread syrup (or crumbled ginger biscuits, or gingerbread) and a glug of Apple Balsamic Vinegar.

Cook in a low oven, Gas Mark 3-ish. An hour will cook it, but you can keep it going for longer if you like it softer.

We had it with crispy pork belly. Taste before you serve, and balance the sweet/sour/salt. You could add chestnuts, but adjust the seasoning as they can leach the salt out of the sauce.

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