Warming flavours of autumn combined with the crunch of freshly harvested nuts is quite simple delicious!
50 ml olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 tsp caraway seeds
½ red cabbage (about 700g), thinly sliced
100ml red wine or cider vinegar
100g (1/2 cup firmly packed) brown sugar
100g hazelnuts, lightly roasted
Heat olive oil in a large saucepan. Add onion, garlic and caraway seeds stir occasionally over medium heat until soft (7-10 minutes). Add cabbage and stir occasionally (8-10 minutes). Add cider, vinegar and sugar, stir to combine and cook until liquid has almost evaporated (20-25 minutes), season to taste. Lightly crush the toasted hazelnuts and scatter over the cabbage. Serve.