Spiced Red Cabbage
Core recipe
Shred 1 medium red cabbage and layer in an ovenproof dish with 2 cored and thinly sliced eating apples. Bring to the boil 300ml (1/2 pt) vegetable stock with 1 bay leaf, 2 cloves, 4 juniper berries (optional) and a sprig of rosemary. Simmer for 2-3 mins to allow the flavours to infuse and then pour over the cabbage. Cover and cook in the oven for approximately 1½ hours or until tender, at 170C/150fan/Gas Mark 3. Make ahead and reheat on the day.
