This side dish is often popular at Christmas, however, it’s delicious any time red cabbage is in season in my view! The Ocado red cabbages from Lincolnshire were still readily available at the time of writing, and I fancied some sweet and tart red cabbage to go with some sausages and other veg. I didn’t want any aromatic spices on it, as I didn’t want it to overpower the sausages, so I left it plain and used balsamic vinegar to add to the tart and sweet element. This recipe can also be done on a stovetop rather than oven baked - just have a lid on and cook at a medium heat for about 45 mins -checking regularly and adding water if necessary.

Serves 3 as a side dish.

You’ll need:

1/2 a smallish red cabbage, finely sliced.

1 apple (any) peeled and cored, and chopped into small chunks.

1 red onion, peeled and sliced to your liking - mine wasn’t too finely sliced.

3-4 tsp sugar (add more if you like it sweeter).

1 tsp salt..

A good few dashes of balsamic vinegar (about 5 tsp) (I LOVE this one from Mr Organic).

A dash of oil.

How to:

Layer the ingredients (about three layers) in an oven proof dish (or pop everything into a saucepan as I describe above).

Cover tightly with foil, bake in the oven at 220c for about an hour - checking and stirring every fifteen minutes or so. Add a dash of water or more vinegar if it gets too dry.

Serve right away, or keep for later and reheat. Or you can freeze it once cooled - it will keep for a few months.