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Yields1 Serving

 1 large red cabbage (about 1kg/2lb 4oz)
 25 g butter
 2 red onions, finely chopped
 finely grated zest and juice 1 orange
 1 cinnamon stick
 150 ml port
 1 tbsp red wine vinegar

1

You can make the cabbage up to 2 days in advance and keep it in the fridge, or freeze for up to 1 month. Add a little water before heating through in a saucepan or microwave.

2

Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.

3

Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more.

4

Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

Ingredients

 1 large red cabbage (about 1kg/2lb 4oz)
 25 g butter
 2 red onions, finely chopped
 finely grated zest and juice 1 orange
 1 cinnamon stick
 150 ml port
 1 tbsp red wine vinegar

Directions

1

You can make the cabbage up to 2 days in advance and keep it in the fridge, or freeze for up to 1 month. Add a little water before heating through in a saucepan or microwave.

2

Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.

3

Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more.

4

Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water. Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

8. Christmas red cabbage
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