Red cabbage with port, prunes & orange
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