This is one of those dishes that can be simmered away on Christmas Eve, and then popped on the hob at the last minute. Make it the day before, and just reheat gently over a low heat until piping hot.

Time: 20-30 minutes, plus 1 ~ hours simmering

Serves 10-12

Ingredients

100g/4oz butter

5 rindless smoked bacon

rashers, chopped

1.5kg/3Ib 5oz red cabbage (1 ~-2 cabbages)

4 Granny Smith apples, cored, peeled and sliced

100g/4oz raisins

zest of 1 small orange

200g/8oz light muscovado sugar

2 cinnamon sticks

300ml/~ pint red wine

3 tbsp red wine vinegar

 

Method

1 In a heavy-based pan, melt the butter over a high heat, then add the bacon and fry for 4-5 minutes until just beginning to colour. Remove from the heat.

2 Halve the cabbage, remove and discard the core, then thinly slice. Layer a quarter of the cabbage in the base of the heavy-based pan, cover with a quarter of the apples and a quarter of the raisins, some of the orange zest and some of the sugar. Continue layering until all the ingredients are used, seasoning each layer well. Push the cinnamon sticks into the cabbage.

3 Place the pan over a high heat, pour in the wine and vinegar, bring to the boil and cook for 3-4 minutes. Cover the pan with a tight-fitting lid, reduce the heat to as low as possible and cook for about 1 ~ hours or until tender. Do not lift the lid or stir, and ensure that the lid is sealed well, but check the liquid level every 20 minutes, and top up with water if needed.

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