The Organic Pantry

1 red cabbage
1 tbsp olive oil
2 tsp caraway seeds
1 onion, chopped
2 tbsp balsamic vinegar
2 tbsp demerara sugar
1. Preheat the oven to 150 C; cut the cabbage into quarters, remove the core, then cut into 4cm chunks.
2. Heat oil; add caraway seeds, fry for 30 secs then add the onion; cook until the onion begins to colour; add the cabbage, vinegar and sugar.
3. Mix well, cover and transfer to the oven; bake until just tender – approx 2 hours. Season to taste.
This dish improves with time, so make it can be made the night before.

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