Red cabbage makes a colourful and tasty alternative to the ‘love-or-hate’ Brussel Sprout and this recipe adds a spicy new dimension.
1 red cabbage
Zest and juice of an orange
1 Cinamonn stick
200 ml of Port (Fine Ruby or Select reserve)
1 tbsp of Red wine or cider vinegar
Salt & Pepper
Melt the butter in a saucepan and gently fry the onions, taking care not to brown them as this will make them bitter. Once the onions are soft and translucent and the cinnamon stick and orange juice and bring to a simmer.
Add the red cabbage, Port and Balsamic vinegar, cover and simmer slowly for about 45 minutes or until the red cabbage is soft. Season to taste and serve.