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

150ml cider

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.