Spiced Red Cabbage
1 Tbsp olive oil
1 onion, chopped
450ml hot vegetable or chicken stock
3 Tbsp balsamic vinegar
2 Tbsp honey
1 Tbsp tomato puree
1 tsp fennel seeds, roughly crushed
1/2 tsp chilli flakes (optional)
625g red cabbage, quartered, cored and thinly sliced
2 apples, cored and diced
50g raisins
salt and pepper
1. Heat oil in a large pan; add the onion and fry, stirring for 5 minutes until lightly browned. Stir in stock, vinegar, honey, tomato puree, fennel seeds and chilli; pour into slow cooker.
2. Add the cabbage apples and raisins. Season well with salt and pepper, mix together the cover and cook on high for 2 1/2 to 3 1/2 hours or until cabbage is tender.