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
25g butter
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
Method:-
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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