2 onions - sliced 1 red cabbage - shredded thumb size piece of root ginger,finely chopped 1 tablespoon oil 1 teaspoon allspice 1 tablespoon mustard seeds 100g caster sugar 150ml red wine vinegar Heat the oil in a large saucepan and fry the onions, ginger and red cabbage for about 5 mins until just beginning to wilt. Add the rest of the ingredients, put the lid on, turn heat right down and simmer for about 10 mins. Then remove lid, turn the heat up and cook for about 20 mins stirring occassionally until the liquid goes sticky at the bottom. This is fantastic to eat hot with the turkey, and even nicer cold served with cold meat and salad. It can be prepared in advance and just heated through when you want it, and keeps for about a week in the fridge after. Yummy with cold ham!