4 clementines (or satsumas or mandarins), 1 left whole, zest and juice from 3
700g chunk red cabbages, finely shredded
2 red onions, chopped
200ml red wine vinegar
140g brown sugar
1 tsp mixed spice
Stud the whole clementine with the
cloves and set aside.
Mix the remaining ingredients in a big
saucepan or flameproof casserole. Cover
and cook for 30 mins, then snuggle in
the studded clementine, cover again
and cook for 30 mins more until the
cabbage is tender. Season and eat hot
or at room temperature.