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    Port-braised red cabbage

    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

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 30 minutes

    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.

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