Save to your scrapbook
Port-braised red cabbage
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Ruby port and subtle spicing bring new depth to classic red cabbage. This can be made 1-2 days in advance and chilled.
Gluten free
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:
Energy |
811kJ 194kcals |
---|---|
Fat | 4.2g |
Saturated Fat | 2.3g |
Carbohydrate | 25g |
Sugars | 23g |
Protein | 2g |
Salt | 0.2g |
Fibre | 4.7g |
Per serving (for 6)
This recipe was first published in November 2021.
Average user rating