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

Red cabbage with port, prunes & orange

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 25 mins Cook: 2 hrs

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

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal178
  • fat6g
  • saturates3g
  • carbs20g
  • sugars18g
  • fibre6g
  • protein2g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large red cabbage, quartered, cored and thinly sliced
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 200ml port
  • 1 orange, juiced and zested
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 large cinnamon stick
  • pinch of ground cloves
  • 2 tbsp light brown soft sugar
  • 100g pitted prunes, roughly chopped

Method

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
patricia99's picture
patricia99
19th Dec, 2019
5.05
I have just made this recipe to be frozen for Christmas Day 2019. I added one chopped apple and one tablespoon of red wine vinegar extra. I firstly did the onions as stated and then added everything else into the pan mixing thoroughly before heating up. I did not put it into the oven, but decided to use my pressure cooker (no trivet and no extra water) and pressure it for 4 minutes, no more than 5. It is delicious, however, next time I would only put 1 tablespoon of soft brown sugar as it was quite sweet. You may also want to evaporate more of the liquid off once you have cooked it in the microwave, but I quite like the cabbage a bit moist. Tip: After you have zested your orange, put it in the microwave for 30 seconds and you will get much more juice from it (you must zest it first otherwise it will be too soft to do so).
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?