 A truly warming side-dish for four, and perfect with a baked potato and some veggie sausages or good pork sausages. For an extra zing grate some orange zest over just before serving. If cooled and kept in the fridge, this can be gently reheated in a small pan on the stove, stiring regularly. Note: Our Nutritious Red Cabbage Salad is a great way of using up the remainder of a whole head of cabbage. Ingredients ½ red cabbage, cored and cut into chunks (about 600g) 1 onion, finely chopped 1 eating apple, cored and sliced 40g sultanas 1 tsp mixed spice 2 tbsp sugar (brown or muscovado preferably) 1 tbsp olive oil 50ml apple cider vinegar Method Preheat oven to 160c. Mx all the ingredients thoroughly in a casserole with a tight-fitting lid. When the oven is up to heat, pop in the casserole with its lid. Cook for 1.5 hours, stirring two or three times at regular intervals. By the end of the cooking time all the ingredients should be cooked through and the flavours well combined. Note: If using a whole head of cabbage double the remainder of the ingredients and increase the cooking time by 30 minutes. (Recipe by Richard & Paul for For Earth's Sake. Photo by Richard Leighton Hammond)
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