This cabbage recipe is great served with any roast dinner, especially roast goose.
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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
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Method
- 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.
- 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.
Nutrition
- 139kcals Calories
- 4.4g (2.6g saturated) Fat
- 1.2g Protein
- 18g (17.3g sugars) Carbs
- 0.1g Salt
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