Ingredients

• 1 kg red cabbage

• 2 onions, chopped

• 2 cooking apples, peeled, cored and roughly chopped

• 5 ml grated nutmeg

• 1 ml ground cloves

• 1 ml ground cinnamon

• 15 ml dark brown soft sugar

• 45 ml red wine vinegar

• 25 g butter

• fresh thyme sprigs, to garnish

Method

Pre-heat oven to 170°C. Cut off and discard the large white ribs from the outer leaves of the cabbages then finely shred it. Layer the shredded cabbage in a large ovenproof dish with the onions, apples, nutmeg, cloves, cinnamon and sugar. Pour over the wine vinegar. Cut the butter into cubes and scatter over the mixture. Cover the dish and cook in the oven for about 1½ hours, stirring a couple of times, until the cabbage is very tender. Serve hot garnished with thyme sprigs.