A cheap, cheerful, colourful and quick dish that’s tasty too
Cut half a large red cabbage into 4 wedges. Tuck the cabbage into a large pan and pour over 500ml of dry cider. Season with 10 black peppercorns and 3 bay leaves then bring to the boil. Lower the heat and simmer for 20 minutes, turning the cabbage over after 10 minutes.
In a separate pan, steam or boil 450g of small potatoes until tender to the point of a knife, then drain them. Coarsely grind 1 tsp of caraway seeds, then toast them in a dry, shallow pan for a minute or two. Stir in 200ml of crème fraîche and 2 tsp of grain mustard. Season lightly with salt, black pepper and 1 tbsp of chopped dill. Leave over a low heat for 3 or 4 minutes until warm, stirring occasionally.
Nigel Slater’s red cabbage with cider and steamed potatoes recipe