Spiced Red Cabbage
Spiced Red Cabbage



  • 1 large red cabbage (about 1kg)
  • 25g butter
  • 2 red onions, finely chopped
  • Grated zest and juice of 1 orange
  • 1 cinnamon stick
  • 150ml Port
  • 1 tbsp red wine vinegar
  • Prep your cabbage by peeling off the outer layers, cutting it into quarters, and removing the tough core. Use a really sharp knife to slice the cabbage thinly.
  • Heat the butter in a large saucepan. Tip in the onions, and gently fry them for a couple of minutes, before adding the orange zest and the cinnamon stick, and frying for a further minute. Add the shredded cabbage to the mix, along with 150ml water, the orange juice, the Port, and the vinegar. Bring up to the boil, then reduce the heat and simmer covered for 45 minutes to an hour. Perfect for serving with roast meats, it’s one of our all-time favourite Christmas side dishes!
1 hr
8 serving

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