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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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. 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.

RECIPE TIPS
GET AHEAD

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.

SWEETEN UP

If you prefer a sweeter result, try adding 1 tablespoon of brown sugar or 1 tablespoon of red currant jelly.

OUR FAVOURITE ADDITIONS

Looking to give your cabbage an edge? Add a splash of crème de cassis or enhance the spicy flavours with a few cloves and star anise. A dash more vinegar will increase the sharpness or boost flavour and texture with a few caraway seeds or some juniper berries and chopped apple.

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A star rating of 4 out of 5.33 ratings
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