Great as part of a main meal or a fab side dish. Worth making in advance as the flavours improve with time. Store in the fridge for up to a week.
1 red cabbage
1 small red onion
Finely grated zest of 1 orange plus the juice
1/2 a cinnamon stick
1 tbsp red wine vinegar
3/2 cup of vegetable stock or water
1. Cut the cabbage into quarters, cut out and discard the core. Finely shred the rest of the cabbage and the onion.
2. Spray a non-stick saucepan with fry light and saute the cabbage and onion for about 5 minutes. Add the orange zest and juice, cinnamon stick, cloves, red wine vinegar and stock/water. Bring to the boil then put the lid on and simmer for 20 minutes, stirring occasionally. Add a little more water if necessary and stir well. Cook for another 10 minutes. Discard the cinammon stick and cloves.