Red cabbage with port, prunes & orange
- Preparation and cooking time
- Serves 8
- 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
- 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.