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.