This recipe for braised red cabbage from chef tutor Becca McGonagle includes grated apple to add some sweetness.

Easily made in advance and freezable for up to one month, this is a great addition to your Christmas roast.

Ingredients:
25g unsalted butter
1 large onion, finely sliced
½ tsp ground allspice
¼ tsp freshly grated nutmeg
1 small red cabbage, cored and finely sliced
1 Bramley apple, peeled, cored and grated
4 tbsp red wine vinegar
2 tbsp light muscovado sugar
2 tbsp redcurrant jelly
Fresh thyme leaves, to serve (optional)

We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

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