THE RECIPE LIBRARY

Christmas Spiced Red Cabbage

Ingredients
 
1 small red cabbage
25g butter
1 red onions, finely chopped
Finely grated zest and juice of 1 orange
Half a cinnamon stick or ¼ teaspoon cinnamon
75ml red wine
1 tbsp red wine vinegar
1 tbsp soft brown sugar
75ml water

Method

1. Peel off the outer layers of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor, to thinly slice the cabbage.
 
2. Heat the butter in a large saucepan; add the onions and fry gently until softened, about 5 minutes. Add the orange zest, cinnamon stick, then cook for 1 minute more. Add the shredded cabbage, then pour over the red wine, red wine vinegar, sugar, orange juice and water. Bring to the boil and then reduce the heat to a low simmer. Cover the pan and cook for about 1hr or until the cabbage has softened. Remove cinnamon stick and serve.
 
You can make this up to 2 days ahead and keep it in the refrigerator or freeze for up to 1month. Add a little water before heating through in a saucepan or microwave. As an alternative, a handful of fresh cranberries or a cooking apple, peeled and thinly sliced, can be added with the cabbage.