Braised red cabbage

Braising is always best done in a heavy, lidded saucepan, as a light-weight pan will burn easily. If your collection of pots doesn’t include anything appropriate, the best bet is to buy one. Should temporary poverty or inadequate credit preclude this, you may of course still cook the cabbage dish. Your choice will be to either omit the fried onion, which does most of the discolouring, or resign yourself to a spot of difficult pot-washing later.