The secret twist to this recipe is the marmalade. You can make this a few days ahead, keeping it in the fridge in a tuppa. It also freezes well.

It’s good with ham, gammon and sausages.

If you are in a hurry you can simply add marmalade to ready-made red cabbage as in Almost Instant And Rather Different Lunch of Burrata and Cheat’s Red Cabbage.

For a Christmassy, starry red cabbage, follow this link.

Recipe for red cabbage with a marmalade glaze

Serves 4 as an accompaniment

Ingredients

• 1 medium (700g/1 lb 8 oz) red cabbage, finely shredded
• 1 tbsp soft brown sugar – or maple syrup
• 4 tbsp good quality, thick balsamic vinegar
• Couple of walnuts of butter – at least 100g/4 oz
• 5 tbsps marmalade
• smoked salt and freshly ground black pepper

Method

1. Preheat the oven to 180°C.
2. In a large casserole with a lid put a layer of the shredded cabbage a couple of inches deep.
3. Sprinkle over half the sugar (a dessert spoon), two tablespoons of the balsamic vinegar, and three of the marmalade.
4. Dot with half the butter. Season.
5. Repeat the process.
6. Cover and put in the oven.
7. Cook for a couple of hours until the cabbage is soft, stirring after an hour to ensure the cabbage is covered with the marmalade glaze.

This post is dedicated to Katie Pugh.