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

Red cabbage with port, prunes & orange

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(1 ratings)

Prep: 25 mins Cook: 2 hrs


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
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  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, sliced



    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



    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


  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.

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