Sluttishly Vegan: Braised Red Cabbage

I know, braising cabbage shouldn't be something I'm doing in summer, but there are two reasons why it's a good idea right now. The first? Oh just look at it outside. Hardly a tropical heatwave, is it? And the second? Well, red cabbage is really tasty and this will taste great for those amazing slapdash lunches that are just a bit of salad things thrown onto a plate. Heck, M&S make a fortune from those kinds of dinners.

And braised red cabbage actually tastes good cold. Think of it as a coleslaw alternative with leftover roast chicken (that's what I did with it anyway). The flavours are rich, and if you've been suffering with the sunny day-ruining summer cold, it'll make you feel instantly better.

You'll need:

• 1 red cabbage
• 1 onion
• 2 green apples
• 2 cloves garlic
• 1/2 whole nutmeg
• 1 teaspoon of cinnamon (or, if you cook like me, a shake of 'oh, that looks like it's enough')
• 3 tablespoons of white wine vinegar
• Couple of knobs of butter

Make it!

• Preheat your oven to 150 degrees
• Remove the outer leaves from your cabbage, chop up and throw into a casserole dish (make sure it's one that you also have a lid to - where do those lids go?).
• Peel and dice your onion and throw that in there too.
• Peel and core your apples and chop into little pieces. Mix with the rest of the veg.
• Chop your garlic and grate your nutmeg. Add with the cinnamon and mix everything well.
• Pour on the white wine vinegar, and add the knobs of butter on top.
• Leave in the oven for 2 hours, stirring a couple of times while cooking and fill your house with amazing smells.

Flickr image from kthread's photostream.