- 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
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
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.
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.
Patience is keyBe patient with this red cabbage dish – the longer you cook it, the richer and spicier the end result.