This braised cabbage can be made ahead by 3 days and kept in the fridge ready to reheat at your convenience. This is vegetarian and vegan-friendly and deliciously sweet and tangy!

1 small red cabbage (shredded),

1 large red onion (thinly sliced),

1 small apple grated,

2 tbsp white wine vinegar,

1 cinnamon stick & star anise,

salt & pepper,

100ml water

1. Fry the onion until it starts to soften.
2. Add the rest of the ingredients and cook until soft.

Leave to cool before covering and putting in a fridge or eat straight away!

Love Emily x