1 medium red cabbage
good knob of butter
2 tablespoons olive oil
½ cup vegetable or chicken stock
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
1 tablespoon honey
½ cup raisins
chopped parsley, to garnish
Pull off any straggly outside leaves from the cabbage then cut it in half through the root. Cut each half into 3 even wedges, making sure each one has some core attached, otherwise they will fall apart.
Heat the butter and oil in a large sauté pan and cook the cut sides of each wedge until golden. You may need to do this in batches.
Transfer to a large shallow roasting or baking dish cut-side down.
Combine the stock, vinegar, garlic, honey and raisins and spoon over the wedges. Season generously with salt and pepper.
Cover tightly with foil and bake for 20 minutes. Uncover and continue to roast until tender but still with a little bite. If the pan is getting dry, add a little stock or water.
Scatter over the parsley to serve.