Braised Savoy cabbage with apricots, pecans and caraway

Ingredients

30g/1¼oz dried apricots
2 tbsp olive oil
400g/14oz savoy cabbage, shredded
1 medium white onion, halved and thinly sliced
4 garlic cloves, peeled, finely chopped
1 tbsp caraway seeds
50ml/2floz brandy
salt
30g/1¼oz shelled pecans, halved

Method

1. Soak the apricots for one hour in just enough water to cover them and then slice them thinly.
2. Heat the olive oil in a large pan and add the cabbage, onion and garlic. Cook for five minutes over a medium heat until the cabbage has softened a little.
3. Add the apricots, caraway, brandy and a pinch of salt.
4. Bring back to the boil, turn the heat down to low, then cover loosely with baking parchment and simmer for 20 minutes, or until the cabbage is soft and sweet, stirring occasionally to ensure the cabbage does not stick.
5. Stir in the pecans and serve.