Red cabbage with port, prunes, & orange

Name: Red cabbage with port, prunes, & orange
Yield: 8 people
Cuisine: British
Ingredients: 50 g butter; 1 large onion, sliced; 1 large red cabbage, quartered, cored and thinly sliced; 200 ml port; 1 orange, juiced and zested; 1 large cinnamon stick; pinch ground cloves; 2 tbsp light brown soft sugar; 100 g pitted prunes, roughly chopped

Matthew J Williams @matt

Bristol, UK

Great for Christmas dinner or a Sunday roast.

Matthew J Williams @matt

Bristol, UK

Great for Christmas dinner or a Sunday roast.

Saved

Ingredients

8 people

50 gbutter
1large onion, sliced
1large red cabbage, quartered, cored and thinly sliced
200 mlport
1orange, juiced and zested
1large cinnamon stick
pinchground cloves
2 tbsplight brown soft sugar
100 gpitted prunes, roughly chopped

Saved

Steps

1

Heat oven to 160C/140C fan/gas 3. Heat the butter in a casserole dish until sizzled to a nutty brown.
2

Add the onion and fry for 15 mins over a medium heat until soft and starting to colour.
3

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. (This pic is before it went in the oven.)
4

If there’s still liquid in the pan once cooked, turn the heat up until it evaporates. Season with a little salt and serve.