Apple & Bay Braised Red Cabbage

1. Pour the balsamic vinegar into a bowl and add 1 tbsp sugar from your cupboard. Stir to start dissolving the sugar. Set aside.

2. Halve and quarter the cabbage. Slice out the woody core. Peel off and discard any ragged outer leaves, then finely slice the cabbage. Pop into a colander. Rinse well.

3. Quarter the apples and slice out the cores. Finely chop the apples. Peel and finely chop the red onion.

4. Add about a third of the cabbage to a large casserole dish or heavy-based pan. Top with half the apples and red onion. Add 1 bay leaf and season with salt and pepper. Top with another third of the cabbage, then the rest of the apples, red onion and 1 more bay leaf. Season with salt and pepper, then cover with the last of the cabbage. Add the final bay leaf.

5. Transfer the cabbage to a serving dish, discarding the bay leaves. Serve straight away.

6. Add 100ml water to the balsamic and mix well. Pour over the cabbage. Pop on a lid, bring to the boil, then turn the heat down to very low. Gently cook for 45 mins-1 hr till the cabbage is soft. Stir occasionally. Taste and add more salt or pepper, if needed.

7. Love Your Leftovers^ Leftover cooked red cabbage will keep in the fridge for up to 3 days in a sealed tub. You can turn it into a hearty pasta dinner. Warm a little oil in a frying pan and sizzle some chopped mushrooms till crisp. Add handfuls of leftover red cabbage and fry, stirring, for a few mins till golden. Toss with cooked pasta and serve topped with toasted breadcrumbs.