Red Cabbage with Onion and Apple

Red cabbage, apples and onions, nicely braised in all things good and tasty.

I know I've raved on about braised red cabbage in the past when
I made it to go with Lancashire hotpot, but I wanted to remind you just how easy and lovely it is.
With the weather turning colder here in the UK and Christmas not too far off, this is perfect served with roast chicken or of course, roast turkey or even pork chops as shown here.
With pork chops the only other thing needed is some good and creamy mashed potato.

You will need:

1 small red cabbage - cored and sliced
1 medium sized red onion - finely chopped
1 apple (Bramley) - peeled and thickly sliced
50g unsalted butter - cut into small pieces
150ml chicken stock (Knorr stock cube)
1 tablespoon (and no more) of red wine vinegar
2 tablespoons clear honey
2 tablespoons demerara or soft brown sugar
1 tablespoon of pomegranate molasses
a good dollop of red currant jelly
1 x bay leaf
a sprig thyme a good dollop of red current jelly
salt and pepper to season

Put all the ingredients into a shallow roasting tray and give it a good stir so everything is coated with the liquid. Dot with small knobs of butter. Cover the dish with foil and put in the oven on the middle shelf.
Cook for about 1½ hours, stirring regularly, until most of the liquid has evaporated.
Add a little more chicken stock if you think it's getting too dry, although it should be fine.

Taste for seasoning, stir in a little more sugar if required.
Remove the bay leaf and sprig of thyme and serve.