Christmas red cabbage
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 82 | |
| fat | 3g | |
| saturates | 2g | |
| carbs | 10g | |
| sugars | 9g | |
| fibre | 4g | |
| protein | 2g | |
| low in | salt | 0.06g |
Ingredients
- 1 large red cabbage (about 1kg/2lb 4oz)
- 25g butter
- 2 red onions, finely chopped
- finely grated zest and juice 1 orange
- 1 cinnamon stick
- 150ml port
- 1 tbsp red wine vinegar
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.Recipe from Good Food magazine, December 2007
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