White cabbage (half)
brown onions
crushed garlic
sugar
2 bay leaves
malt vinegar (1/2 a cup)
chicken stock
virgin olive oil

1. 1- shred cabbage very finely 2- Heat a LARGE non stick pan - add 2 tablespoons of olive oil 3- Add cabbage, sugar, bay leaves, garlic and chopped onions - cook VERY slowly turning all the time, when the cabbage is softened add the vinegar and the chicken stock - cook gently for at least 45 minutes on a low heat
    
2. I know it is a pretend Sauerkraut but my children and their children love it when they visit.
    
3. I usually serve it when we are having roast lamb or beef or pork.
    
4. Any left overs can be added to any other vegetables left over and turned into a 'BUBBLE AND SQUEAK'
    
5. Quite decandent - but then we only live once do we not!!!!
    

Prep Time: 20 minutes maybe
Cook Time: At least an hour