8 servings cabbage red cored thinly sliced quartered
2 large onion halved thinly sliced
2 apples such as cox's, peeled quartered, cored and very thickly sliced
4 beets raw peeled cut into wedges
2 cinnamon sticks
3 star anise
300 ml red wine
1 vegetable cube crumbled
25 g butter
Equipment
frying pan
Directions
Mix the sugar with 1 tsp salt and plenty of black pepper. In a large, heavy-bottomed pan, layer up a handful of the cabbage, onions, apples and beetroot with the spices and sprinkle with some of the sugar, repeating with the layers until all the ingredients are used up.
Mix the wine, vinegar and stock cube, pour over the cabbage and dot the butter on top. Tightly cover the pan and bring to the boil over a medium heat. When you can hear it boiling, turn down the heat to low and simmer for 30 mins. Stir well the mixture will have reduced and softened then cover and simmer for 15-30 mins more depending on how soft you like it.
