Braised sour red cabbage
- 2tbsp olive oil
- 2 red onions, thinly sliced
- ½ large red cabbage or 1 small one, cored and thinly sliced
- 100ml red wine vinegar
- 3tbsp brown sugar
- 3 juniper berries
- Pinch of ground cloves
Heat the oil in a large pan or wok with a lid. Fry the onions gently for 8 mins, or until they have softened and started to take on a golden tinge. Add the cabbage and stir-fry for 5 mins.
Pour over the vinegar, 150ml water and the sugar, then stir until the sugar has dissolved. Stir in the spices.
Cover and turn down the heat, allowing the mixture to simmer slowly for 40 mins. Check the water level as it cooks – when you move the cabbage aside with a spoon, it should leave a pool of lightly syrupy liquid. You don’t want it too dry, but not too wet either. Season with freshly ground black pepper before serving.