Braised Red Cabbage with Apples


     Red  cabbage 900g
     Onions           40g
     Cooking apples 450g
     Red wine   2 tablespoons
     Balsamic vinegar 1  tablespoon
     Brown sugar  3 tablespoons
     Garlic clove chopped very small
     0.25 whole nutmeg, freshly grated
     0.25 level teaspoon ground cinnamon
     0.25 level teaspoon ground cloves
     Butter 10g
     Salt and freshly-milled black pepper

     Pre heat oven to 150 c

     Discard the tough outer leaves of the cabbage, cut into quarters and remove the stalk, then shred the cabbage finely.

    In fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and epper, then a layer of chopped onions
    and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in.

   Now pour in the red wine and balsamic vinegar, add a nob of butter, put a lid on the caserole and let it cook very slowly in
   the oven for about 2 1/2 to 3 hours, stirring everything around once or twice during cooking.

   Red cabbage once cooked, will keep warm without coming to any harm. It will also reheat successfully - so it can be made 
   in advance if necessary.