Freezable Riesling-braised red cabbage

Method

1. Put all the ingredients except the butter into a large saucepan with enough water to cover, then bring to a gentle simmer. Cook, uncovered, for 2-3 hours (see tips), stirring occasionally, or until the cabbage is reduced to one-third of its size, and is soft and fragrant.
2. Drain, reserving the juices. Add the butter to the juices and reduce in the pan for 20 minutes or until you have about 300ml liquid. Toss the cabbage through, taste and season. Serve or see make ahead.