Serves 6

12 oz (350 g) red cabbage, shredded

1 lb (450 g) Bramley cooking (tart) apples, peeled and cored

2/3 cup (150 ml) 1/4 pint water

1/3 cup (40 g) soft light brown sugar

salt

4 cloves

6 tbsp white wine vinegar

2 tbsp (1 oz) 25 g margarine

1 tbsp redcurrant jelly

1. Place all the ingredients in a saucepan and bring to the boil.

2. Lower the heat, cover and simmer for 45 minutes, stirring occasionally, until the cabbage is tender.

3. Check seasoning and remove cloves before serving.

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