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Red cabbage with port, prunes & orange

Red cabbage with port, prunes & orange served in a bowl

Red cabbage with port, prunes & orange

Name: Red cabbage with port, prunes & orange
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8
Ingredients: 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

Good Food team

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Serves 8

Easy

Prep: 25 mins

Cook: 2 hrs

A star rating of 4.1 out of 5.10 ratingsRate

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Flavour red cabbage with port, prunes and orange for an indulgent festive side dish that delivers two of your 5-a-day. It can be made in advance and frozen for up to three months

Freezable

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal178
fat6g
saturates3g
carbs20g
sugars18g
fibre6g
protein2g
salt0.2g

Method

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.

RECIPE TIPS

PATIENCE IS KEY

Be patient with this red cabbage dish – the longer you cook it, the richer and spicier the end result.

Recipe from Good Food magazine, November 2018

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A star rating of 4.1 out of 5.10 ratings

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