Serves 8     Ready in 40 minutes      21 pa portion 137 kcals, 3g fat, Og sat. fat a portion Suitable for freezing

1 tbsp olive oil

1 medium-sized red cabbage, quartered, cored and shredded

1 finger-sized piece fresh root ginger,

finely chopped

2 onions, sliced

1 tsp ground allspice 1 tbsp mustard seeds 100g caster sugar 150ml red wine vinegar

1 WILT THE CABBAGE

Heat the oil in a large pan, then add the cabbage, ginger, onions, allspice and mustard seeds. Cook for 5 minutes, until the cabbage just starts to wilt.

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Scatter over the sugar and pour in the vinegar. Cover the pan, gently cook for 10 minutes, then remove the lid and turn up the heat to medium. Simmer the liquid in the cabbage for 20 minutes, stirring occasionally, then stir continuously for the last few minutes until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip the cabbage into a large bowl and serve.