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Braised red cabbage, for slooooow days
 Today is grey. It is also slow, and a Monday and dragging so some slow cooked colourful food is the answer. This can take anywhere from 1-3 hours depending on how much cabbage you've got.  A pretty good time to make it would be if you got home from work all tired and grimy from public transport, came into the kitchen and just roughly chopped everything, chucked it in a pot with a lid, turned the oven on and walked away. You know, have a bath, grab your pjs. Once you're ready, it's ready. It'll just keep on cooking and it's on such a low heat it won't burn for a long time. You can eat this on it's own (I do), it makes a great filling in a pitta bread with some falafel or hummus, on a burger, as a side to potato and seitan, and it keeps for a good few days in the fridge. Honestly so easy to make, and it makes the whole house smell great. You need: a red cabbage an apple or two a red onion some cloves some soya margarine some cider vinegar (at a pinch you could use white wine vinegar but it won't be as fruity)  Grab a decent sized pan that has a lid. Put the oven on at Gas mark 3/160C/320F to warm up. Cut the root out of the cabbage and roughly chop the whole thing. Peel, core and roughly chop the apple. Same again with the onion. Put a layer of cabbage in the pot, then a bit of apple, then a bit of onion. A couple of cloves, a spoonful of margarine and a splash of the vinegar. Keep layering like this until you run out of cabbage, then put one more spoonful of margarine right on top, salt and pepper, lid on, in the oven and forget about it.  After about an hour you could check on it and give it a stir round but it won't really dry out with the lid on, it'll cook right down to a shiny sweet cabbagey mess.   related searches : Braised
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