Ingredients

1kg

red cabbage

apples, peeled and chopped

4tbsp

cider vinegar

organic juniper berries

large onion, finely chopped

40g

organic butter

1½tbsp

Fairtrade sugar

½ litre

vegetable stock - alternatively use Steenbergs Organic vegetable bouillon

organic bay leaves

3tbsp

redcurrant jelly

Organic Fairtrade black pepper

Steenbergs traditional sea salt

Method

Pre-heat the oven 150°C. Slice the red cabbage. Heat a heavy-bottomed pan. Melt the butter; add the onions and leave to soften. Add the apples, stir and add red cabbage. Immediately, add vinegar and give it all a good stir.
Add the stock, organic bay leaves and organic juniper berries and season with Steenbergs sea salt and organic Fairtrade black pepper. Cook in oven for 1 - 1½ hours, stirring occasionally. When cooked, take out organic juniper berries (if you can find them) and organic bay leaf. Stir in redcurrant jelly. This freezes well so you can make it in advance.