Red Cabbage

• 50 g/2 oz butter
• 1 onion, coarsely chopped
• 1<

Use a very large saucepan with a heavy base. In it melt the butter and fry the chopped onion until it begins to soften. Then add everything else with the water and stir well. Cover tightly with a really well-fitting lid and cook slowly, giving the pan an occasional stir, for 1½ hours or until the whole mass is very soft and reduced in bulk. Take care that the bottom does not catch and burn. Jus