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.
