Balsamic Braised Cabbage

Remove the core and outer leaves of the cabbage. Slice finely. Use a mandoline if you have one—I used a 3mm setting for speed and consistency.

Dice the onion. Peel, core and dice the apple into small pieces.

Add all the fruit and vegetables to a large saucepan Add the balsamic and sugar. Turn on the heat and, stirring often, bring the contents up to a slight steam. Reduce heat to low and cover pan. Leave to cook and infuse for 1 1/2 hours.

Serve immediately or keep in the refrigerator for up to 3 days. Enjoy!