We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
1 red cabbage, finely sliced
2 apples, grated
3 big handfuls of dried cranberries
2 tsp of cholesterol spread
2 onions, sliced
1 tbsp redcurrant jelly
1 tbsp unrefined soft brown sugar
1 tbsp of cider vinegar
1/4 tsp ground allspice
Pinch of ground cloves
Pinch of cinnamon
100ml of Port of red wine
In a big pan, melt the spread over a medium heat and add the sliced cabbage. Cook for a few minutes and make sure each strand of cabbage is well coated.
Add the apples, cranberries and onions, stir and cook for a few minutes.
Stir in the spices, sugar, redcurrant jelly and red wine and bring up to a boil and then reduce to a gentle simmer.
Cook this as gently as you can for as long as you can. Red cabbage really needs long, slow cooking, it's a tough old beast. I cook mine for at least two hours. Stir it occasionally to make sure it doesn't catch and lifting the lid allows the yummy festive smells to waft about the house. It can also be made well in advance of Christmas and frozen, or a bit in advance and refrigerated.