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<http://schema.org/text>
"Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature."
<https://www.bbcgoodfood.com/recipes/blackberry-braised-red-cabbage-venison>