We had a good number of red and white cabbages that kept us supplied throughout the autumn and winter.  There are just three red cabbages remaining and instead of the usual cabbage with peanut and cheese sauce I found a vegan alternative which is delicious and easy.  Shred the cabbage and finely chop an onion and “wilt” them in a pan with some sunflower oil and salt and pepper.  To the softened veg add a couple of finely sliced and peeled cooking apples, two tablespoons of water and simmer until everything is good and tender.  Then add three tablespoons of vinegar and three of brown sugar (to taste) and mix well…..then eat!

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