- 1 large red cabbage (about 1kg/2lb 4oz)
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 red onions, finely chopped
- finely grated zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 cinnamon stick
- 150ml port
- 1 tbsp red wine vinegar
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.
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.
Get aheadYou 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 upIf you prefer a sweeter result, try adding 1 tablespoon of brown sugar or 1 tablespoon of red currant jelly.
Our favourite additionsLooking 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.