Red cabbage

There's a lovely Nigella Lawson recipe for proper red cabbage, that you cook in red wine and spices for a couple of hours. Sadly, this isn't it. I was going to have a go at making that yesterday, but by the time we'd been to the park, walked to the post office and back, and sorted out the ingredients for toad in the hole there just wasn't time.

This is my poor substitute. You'll need:

a quarter of a red cabbage, finely chopped
half an onion, finely chopped
a slosh or two of vinegar
a teaspoon of brown sugar

Fry the onion in a little olive oil until it turns translucent. Add the cabbage, and cover with some boiling water. Add a couple of sloshes of vinegar (I used the white wine variety), and a teaspoon of brown sugar.

Leave to simmer for ages. You'll also need to add a lot of black pepper, a little salt, and maybe a slosh or two more of vinegar - it depends how you like it.

We ate this after about 40 minutes, but it could have gone on cooking for a lot longer quite happily.