Layer the 700g (1½lb) shredded red cabbage and 1 large sliced onion in a large saucepan and scatter 175g (6oz) shredded beetroot on top.
Sprinkle over 25g (1oz) sugar and pour in the 100ml (4floz)stock and 4tbsp vinegar.
Season with the ½ teaspoon ground cinnamon, ¼ teaspoon ground allspice, punch cloves, salt and pepper.
Toss to combine.
Cover and cook gently for 45 minutes - 1 hour or until the cabbage is tender.
Notes
Cook's Tip
If making without the beetroot, double the amount of balsamic or red wine vinegar.
½ -1 teaspoon ground mixed spice can be used in place of the individual spices.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)