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I love spiced red cabbage! Must try this version.
Thanks, Wend xx :-) :-) :-) :-)

Sounds yummy Wend :-D

Thank you. Wend xxxxxx

Serves 8

2 tbsps sunflower oil
1 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
2 large onions, thinly sliced
2 lbs red cabbage, finely shredded
2 tbsps soft, dark brown sugar
4 tbsps red wine vinegar
Salt and freshly ground black pepper
2 tbsps redcurrant jelly

Heat the oil in a large, heavy-based pan or flameproof casserole dish. Add the spices and stir-fry for 1 minute. Add the onion and cabbage and stir-fry for 2 minutes. Stir in the sugar and vinegar with salt and freshly ground black pepper, then cover and cook over a very low heat for 30 minutes, stirring frequently. Add the redcurrant jelly, mix well and cook for a further 5 minutes. Taste and adjust the seasoning. Serve hot or cold.

Can be frozen or kept in fridge for a day or two and re-heated gently (often better.)