Beautiful, dark, moist cabbage that becomes deliciously light and tender is the perfect accompaniment to any meat dish. The rich flavour attributed to this dish comes largely from the slow cooking of the wine that interacts with the cabbage blending acid with alkali and creating a wonderful infusion along with the cloves.

Ingredients: Serves 2
1 tbsp olive oil
1 large onion
100ml vegetable stock
50ml red wine (vegan if preferred or substitute with additional stock)
1/2 red cabbage (300g)
1 teaspoon cardamon seeds

Switch the slow cooker to low
Add the oil
Shred the cabbage and add to the slow cooker with the vegetable stock
Give it a good stir