*Simple Red Cabbage*
Serves 10 to 12

Exactly what it says. Simple . . . but very tasty!

olive oil
a knob of butter
1 tsp fennel seeds, lightly crushed
2 red onions, peeled and finely sliced
3 sprigs of thyme
1 red cabbage,, trimmed and then shredded with a knife into thin strips
300ml of chicken or vegetable stock (a generous cup)
60ml of Balsamic vinegar (about 1/3 cup)
1 dessert spoon of red currant jelly
fine sea salt and freshly ground black pepper

Put a large dutch oven type of pan on top of the stove over medium heat.  Add some olive oil, the butter, fennel seeds and slice onions. Add the springs of thyme, then cook, stirring occasionally, until the onions are quite soft and beginning to caramelize.  Tip in the cabbage and stock.  Bring to the boil, then reduce the heat and simmer, covered, for about 30 minutes.  The cabbage should be tender and soft.  Tip in the vinegar and red currant jelly.  Raise the heat to medium and cook for about 10 minutes longer, until almost all of the liquid has evaporated and the cabbage is sweetly soft and delish.  Taste and adjust seasoning as needed.  Keep warm until ready to serve.