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Port-braised red cabbage
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Ruby port and subtle spicing bring new depth to classic red cabbage. This can be made 1-2 days in advance and chilled.
Serves: 6 - 8
1 large orange, scrubbed
25g unsalted butter
1 large onion, sliced
1 cinnamon stick
1/2 nutmeg, finely grated
1 red cabbage, shredded
2 Braeburn apples, coarsely grated
200ml ruby port
3 tbsp red wine vinegar
2 tbsp light brown soft sugar
1. Use a veg peeler to zest the orange. Finely slice the zest, juice the orange and set both aside. Melt the butter in a large, flameproof casserole; add the onion with a pinch of salt. Cook over a low heat for 8-10 minutes until softened. Add the spices; cook for 3-4 minutes. Add the remaining ingredients, reserving 1/3 of the zest; bring to the boil. Cover and simmer for 1 hour, stirring occasionally.
2. Remove the lid and simmer for 10-15 minutes more, until the liquid has reduced to coat the cabbage. Taste and season, adding a little more vinegar if liked. Serve topped with the reserved zest.
Typical values per serving:
Per serving (for 6)
This recipe was first published in Tue Nov 09 11:19:58 GMT 2021.