Total comfort food for these cold wintery nights. I love this with mashed potato and gravy, it just reminds me old, fashioned hearty meals Victorian maidens in frilly hats may have eaten. There are no maidens or frills in this house I hasten to add!
This is utterly delish and if you are a meat eater it goes really well with pork. I am sticking to my quorn sausages though!!!
1 red cabbage
2 Braeburn apples peeled and cored
1 teaspoon of cinnamon
1 teaspoon Chinese five spice
1 large chopped red onion finely chopped
1 teaspoon bouillon
1/2 glass white wine
1 tablespoon pomegranate molasses
1 teaspoon white wine vinegar
Olive oil
Grab yourself a large pot
Fry the onion in the olive oil until browned.
Add all other ingredients, put the lid on and leave on low heat for about 25 mins but after 10 check every 5 mins
