A WINTER'S TABLE

Hungarian Braised Red Cabbage
The original Hungarian recipe for this succulent fragrant dish uses goose fat or lard, but this version uses olive oil which improves the flavour.

Ingredients

15ml/1tbsp olive oil
1 onion, chopped
900g/2lb red cabbage, finely shredded
450g/1lb white cabbage, finely shredded
45ml/3tbsp white wine vinegar or cider vinegar
2tbsp sugar
1 bay leaf
salt & pepper
450ml/¾pt vegetable stock

Method

1. In a large saucepan which has a lid, heat the oil over a moderate heat and cook the onion in it until golden.

2. Add all the remaining ingredients and mix well.

3. Bring to the boil. Cover and simmer for about 30 minutes, or until the cabbage is tender.