Updated: Feb 12, 2019
1 medium sized red cabbage (e.g. 12 oz)
1 tablespoon olive oil
1 red onion, finely diced
225g/8oz raw beetroot, peeled and diced
2 teaspoons soft light brown sugar (ensure sugar vegan friendly - see Tips and note below)
a pinch of ground cloves
1 tablespoon red currant jelly (note - if cooking for a vegan ensure you use a vegan friendly red currant jelly such as Meridian Organic Redcurrant Jelly - or you can omit it from the recipe)
1 tablespoon of red wine vinegar
juice of 1/2 small orange
salt and freshly ground black pepper
Sugar: If you are cooking vegan, ensure your sugar does is not refined using bone char (see Tips). Choose an organic or beet sugar that is vegan friendly, or substitute the sugar with a vegan friendly syrup like Sweet Freedom Fruit Syrup or Lyle's Dessert Syrup. 1 tablespoon of syrup should be sweet enough to equate to 2 tablespoons of sugar, but adjust to your taste.
Cut the cabbage into quarters, remove the hard core and cut finely or shred.
Heat the oil in a large, heavy based saucepan, add the onion and fry over a low heat until it begins to soften. Add the cabbage, beetroot, and all the remaining ingredients. Season with salt and pepper.
Transfer to an oven proof dish, and cover with tin foil or a lid. Bake on a low heat (e.g. 160C, 320 F, or Gas Mark 3 for 1.5-2 hours, or until soft and reduced in bulk. You may need to take the cover off for the last 30 minutes so that at the end there should be enough liquid to prevent sticking but no excess. Adjust the seasoning to taste.
Adapted from a recipe from Leith's Vegetarian Bible by Polly Tyrer