For this week’s Friday Food we’ve selected a tasty, bright-colored ingredient for you that goes great with all kinds of meat and potatoes. Try to keep this red cabbage crispy by not cooking it for too long and serve it as a beautiful side dish. Originally cultivated in Britain in the Middle Ages, this mouthwatering winter warmer adds some color to your dinner table.

INGREDIENTS \

1 tbsp sunflower oil
1 onion, chopped
450g red cabbage, shredded
225g cooking apples, peeled, cored and diced
2.5cm piece fresh root ginger, peeled and grated
pinch of ground cinnamon or allspice
150ml vegetable stock
salt and freshly ground black pepper

HOW TO PREPARE \

1. Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes.
2. Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender.
3. Season to taste and serve.