This is a delicious side dish for any roast dinner, but especially at this time of year. The cinnamon really adds a delicious element, but once you’ve tried it you will be having it every Sunday! This recipe was created by Latoyah from Sugar Pink Food
You will need:-
1 large red cabbage
2 red onions, finely chopped
Finely grated zest and juice 1 orange
1 cinnamon stick (or a 1/2 teaspoon of cinnamon)
150ml port1 tbsp red wine vinegar
Peel the outer leaves of the cabbage then cut into quarters and slice out the core and then thinly slice the cabbage.
Heat the butter in a large saucepan, add the onions and gently fry until softened.
Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more.
Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water.
Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.
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