Braised red cabbage

This is one of our veggie dishes for special occasions. The cabbage is braised long and slow in red wine and comes out sweet and succulent. The original recipe uses a casserole dish in the oven. We just do it in a heavy-based saucepan on the stove and it works perfectly well.

Melt a good knob of butter in a heavy casserole or saucepan. Add coarsely chopped red cabbage and cook for about 10 minutes, stirring to stop it sticking.

Add a generous cup of red wine, 4 tbsp wine vinegar, 2 tbsp brown sugar, and a pinch of salt, black pepper and nutmeg. Bring to the boil, then simmer very low for about 2 hours.