Red cabbage with apple

Red cabbage with apple

Serves 4

2.5 points/serving

30ml sunflower oil

450g red cabbage

150ml red wine

2 medium eating apples, peeled and diced finley

2tbsp dark brown sugar

2tbsp white wine vinegar

2 tbsp redcurrant jelly

Heat the oil in a large saucepan and add the cabbage and toss to coat.  Cover the pan with baking paper tucked down the sides then cover with a lid and sweat over a low heat for 10 minutes.

Remove the paper, add the wine, increase the heat and cook, uncovered until the liquid has reduced by half.  Add the rest of the ingredients, cover and simmer over the lowest possible heat for 2 hours.  Then remove the lid, increase the heat and boil fiercely until the liquid has reduced to a sticky sauce at the bottom of the pan.  Then serve.