This cabbage dish can be made up to 2 days ahead. Simply cover and chill until needed. Try it with Roast goose and Hasselback potatoes.
Ingredients
- 30g butter
- 1 red onion, finely sliced
- Pinch of ground cloves
- 1 cinnamon stick
- 1 small red cabbage, core removed, finely sliced
- 2 apples, peeled, cored and chopped
- 2 tbsp soft brown sugar
- 150ml port
- 2 tbsp red wine vinegar
- 1 tbsp redcurrant jelly
Method
- 1. Preheat the oven to 160°C/fan140°C/gas 3. Melt the butter in an ovenproof casserole or saucepan, add the onion and spices, season well and cook over a low heat until soft but not coloured.
- 2. Add the cabbage, apple, sugar, port and vinegar, stir well, then add 2-3 tbsp water. Bring to a simmer, then cover with a lid and cook in the oven, stirring occasionally, for 2 hours until the cabbage is tender. Stir in the redcurrant jelly and serve.
Nutritional info
Per serving: 139kcals, 4.4g fat (2.6g saturated), 1.2g protein, 18g carbs, 17.3g sugar, 0.1g salt
Chef's tip
This can be made up to 2 days ahead. Simply cover and chill until needed.