Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 8

Balsamic red cabbage recipe

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Ready in 31/4 hours

1 (about 900g) red cabbage
2 onions, thinly sliced
450g bramley apples, peeled, cored and sliced
40g raisins
4 tbsp balsamic vinegar
2 tbsp dark muscovado sugar
25g butter
1/2 tsp ground mixed spice
Small handful fresh flatleaf parsley, chopped, to serve

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1. Cut the cabbage in half and cut out the core. Thinly slice the cabbage and put into a large casserole with a tight-fitting lid.
2. Add the onions, apples, raisins, vinegar, sugar, butter and mixed spice, season well and mix together. Place over a low heat, cover and cook, stirring occasionally, for 3 hours, until tender and wilted down. Scatter with the parsley to serve.

Nutritional info

112kcals, 3.1g fat (1.7g saturated), 1.9g protein, 20.3g carbs, 18.3g sugar, 0.1g salt

Chef's tip

Can be frozen

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