The wonder of this slow cooked pot of red cabbage is that it is equally delicious eaten warm or cold. In fact, if you prepare ahead and have a container stored in the fridge the flavours only improve. The addition of the black and chilli relish gives a gentle kick of heat and umami. It’s the ideal go-to for a sandwich filling with cured meats, or as an extra side dish to your meal, or add to the likes of a ploughman’s platter. Spooned directly from the pot while it’s warm and steaming is great accompaniment to grilled meats, snags or veggie ‘steaks’ for a quick mid-week meal.

2 tablespoons extra virgin olive oil

1 red onion, halved and finely sliced

½ red cabbage (about 500g-600g), finely shredded

1 large granny smith apple, cored and diced

2 tablespoons Hart’s Farm cider & wine vinegar

2 tablespoons Torello Farm raw honey

1 teaspoon fennel seeds

1 cinnamon stick

1 teaspoon sea salt

fresh ground black pepper

1½ tablespoons The Garlic Company black garlic & chilli relish, plus extra to taste

Heat olive oil in a medium sized heavy based saucepan over a medium heat. Add the onion and cook for 5 minutes to soften, but not browned. Stir in the cabbage and cook for 2 minutes. Add the apple, vinegar, honey and spices, salt and a generous grinding of black pepper. Pour in ¼ cup of water then gently stir to combine. Cover with tight fitting lid, reduce the heat to low-medium and cook for 30 minutes, stirring once after 15 minutes. Check the liquid is not drying out on the base, add a tablespoon of water if necessary. Stir through the relish to coat the cabbage mixture.

The cabbage can be served warm or cold with the extra relish dolloped over the top, or served alongside then each person can add to taste.

To store, transfer the cooled cabbage mixture in an airtight container in the fridge for up to 4 days.

Recipe by Fiona Hammond, October 2022