- ½ red cabbage, quartered and core removed
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 200g bag shredded kale, or cavolo nero, sliced and woody stalks removed
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 1 tbsp vegetable or sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 tsp cranberry sauce
- 50ml red wine
- ½ orange, juiced and zested
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
Finely shred the cabbage – the quickest way to do this is in a food processor with a shredder attachment or using a mandoline.
Heat the oil in a wok or large frying pan, then add the cabbage and kale. Stir-fry over a high heat for 3-4 mins or until the cabbage starts to wilt, then add the rest of the ingredients. Toss everything together really well, continue to cook for a further 4 mins and season before serving. Keep warm in a low oven if needed or leave to cool, cover, chill and reheat in a pan or microwave the following day.