Red Cabbage with Beetroot

A good source of vitamin C. You can substitute the whole spices with a teaspoon of mixed spice if you prefer.

the juice of an orange
12 oz red cabbage, quartered, cored and thinly sliced
2 large onions, halved, thinly sliced
2 eating apples such as Cox’s, peeled, quartered, cored and very thinly sliced
4 raw beetroot, peeled and cut into wedges
2 cinnamon sticks, snapped in half
3 star anise
300ml / 1/2 pt red wine
3 tbsp red wine vinegar
a vegetable stock cube, crumbled
25g margarine

Mix some of the orange juice with 1tsp salt and plenty of black pepper. In a large, heavy bottomed pan, layer up a handful of the cabbage, onions, apples and beetroot with the spices and sprinkle with some of the juice, repeating with the layers until all the ingredients are used up.

Mix the wine, vinegar and stock cube, pour over the cabbage and dot the margarine on top. Tightly cover the pan and bring to the boil over a medium heat. When you hear it boiling, turn down the heat to low and simmer for 15-30 mins, depending on how soft you like it.