Port and cranberry braised red cabbage
Average rating:
Adding cranberries to red cabbage provides a touch more festive flavour and gives a sharp edge to stop the cabbage tasting too sweet
-
Cooking time: 1 hr 45 mins
Ingredients
This one actually tastes better for sitting overnight in the fridge. Just cool, cover and store in the fridge overnight. Reheat in a pan or in the microwave.
- 75g (3oz) butter
- 2 red onions, finely sliced
- 1.5kg (3lb 5oz) red cabbage, very finely sliced
- 300ml (½pt) port
- 4tbsp cranberry sauce
- 75g pack dried cranberries
- 2tbsp light muscovado sugar
Method
- Melt the butter in a large heavy-based pan, add the onions and gently cook for 15 mins until very soft. Stir in the remaining ingredients, plus 150ml (¼pt) water and salt and black pepper.
- Bring to the boil, cover and simmer for 1 hour. Remove lid and cook for a further 15 mins until all the liquid has gone. Check seasoning and serve.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
