Braised Red Cabbage with Chestnuts and Petits Pois

• 875g-1 kg (1¾-2lb) red cabbage

Cut the red cabbage in half, remove the core, and slice into smallish pieces. Put the stock, butter and vinegar into a casserole or heavy-based saucepan and place the pan over a medium heat.

When the butter has melted, add the dill seeds, the peppercorns and the sliced cabbage. Stir to mix thoroughly; then bring the liquid up to boiling point, cover the dish and lower the heat to simmer