2 Tbsp olive oil
1 large red onion, halved, thinly sliced
1.25 kg red cabbage, core removed, cut into 1 cm slices
¼ cup brown sugar
2 Tbsp balsamic vinegar
2 Tbsp red wine vinegar
2 cinnamon sticks
ground sea salt and pepper to season
2 large red apples, peeled, quartered, cored
- Preheat oven to 150°C. Heat oil in a large cast iron or heavy-based oven-safe pot over a medium heat. Add onion and cook, stirring, for 5 minutes or until soft but not brown. Add cabbage, sugar and vinegars, then cook, turning cabbage over, until sugar has dissolved. Add cinnamon sticks, season and stir to combine.
- Cover with lid and cook in oven for 1 hour and 30 minutes, stirring twice during cooking. Cut apple quarters into 3 pieces. Stir apple into cabbage. Cover and continue to cook for about 25 minutes, stirring once, or until cabbage becomes glossy and apple is tender.
- Stir cabbage to coat in juices. Remove from pot and transfer to serving bowl immediately. Season and serve.