Red cab­bage with port, prunes & or­ange

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

SERVES 8 PREP 25 mins COOK 2 hrs EASY V

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 ground cloves 2 tbsp light soft brown sugar 100g pit­ted prunes, roughly chopped

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.

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 three days ahead and chilled or frozen for three months; re­heat in the mi­crowave or in a pan on the hob.

GOOD TO KNOW fi­bre • vit c • 2 of 5-a-day • gluten free

PER SERV­ING 178 kcals • fat 6g • sat­u­rates 3g • carbs 20g • sug­ars 18g • fi­bre 6g • pro­tein 2g • salt 0.2g

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