- Finely slice the cabbage, shallots and apples.
- In a large casserole, heat the butter then tip in the sliced cabbage, shallots and apples and toss well.
- Add the zest and juice of one clementine, stud the other clementine with cloves and add it to the pan along with the cinnamon, mixed spice, vinegar and black cherry jam. Season, stir and put the lid on.
- Cook on a low heat for an hour until the cabbage is tender, stirring occasionally. If the mixture gets a little dry, add a dash of water. Serve hot or cold.
Top tip: Great with ham, cold meats and cheese as well as alongside a traditional roast.
Recipe from Streamline Foods.
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An intriguing twist on a classic which makes a perfect, simple-to-make accompaniment to any roast.
500g red cabbage 3 echalion shallots 2 Pink Lady apples knob of salted butter 2 clementines 10 cloves 1 cinnamon stick 2 tsp mixed spice 100ml red wine vinegar 4tbsp black cherry jam Salt and black pepper
Time: 10 minutes Serves: 6 Nutrition: 85 Cals, 1.7g Fat, 0.9g Sat fat