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Red cabbage with port, prunes & orange served in a bowl

Red cabbage with port, prunes & orange

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Flavour red cabbage with port, prunes and orange for an indulgent festive side dish that delivers two of your 5-a-day. It can be made in advance and frozen for up to three months

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal178
fat6g
saturates3g
carbs20g
sugars18g
fibre6g
protein2g
salt0.2g
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Ingredients

  • 50g butter
  • 1 large onion , sliced
  • 1 large red cabbage , quartered, cored and thinly sliced
  • 200ml port
  • 1 orange , juiced and zested
  • 1 large cinnamon stick
  • pinch of ground cloves
  • 2 tbsp light brown soft sugar
  • 100g pitted prunes , roughly chopped

Method

  • STEP 1

    Heat oven to 160C/140C fan/gas 3. Heat the butter in a casserole dish until sizzled to a nutty brown. Add the onion and fry for 15 mins over a medium heat until soft and starting to colour.

  • STEP 2

    Tip the remaining ingredients into a large pan and cover with a tight-fitting lid. Put in the oven for 1 hr, then stir, cover and cook for a further 1 hr until the cabbage is tender. If it looks dry, add a splash of water; if there’s still liquid in the pan once cooked, turn the heat up until it evaporates. Season with a little salt and serve. Can be prepared up to three days ahead and chilled or frozen for up to three months; reheat in the microwave or in a pan on the hob.

RECIPE TIPS
PATIENCE IS KEY

Be patient with this red cabbage dish – the longer you cook it, the richer and spicier the end result.

Goes well with

Recipe from Good Food magazine, November 2018

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Overall rating

A star rating of 4.5 out of 5.7 ratings
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