In this recipe, red cabbage, port, cinnamon, allspice, vinegar and orange zest combine to create a super Christmassy side dish perfect for serving alongside your roast turkey and crispy potatoes.
- 1 large red cabbage
- 150ml red port
- 150ml chicken stock
- Dash of red wine vinegar
- 1 cinnamon stick
- 1/2 tsp. ground allspice
- 2 red onions
- 2 tbsp. butter
- Zest of 1 unwaxed orange, plus juice (a bloog orange is great at Christmas)
- Salt and pepper
Finely shred the cabbage, discarding the core. Thinly slice the red onions into half moons.
Melt the butter in a large saucepan and add the onions. Fry until golden and translucent. Add the cinnamon stick, allspice, orange zest and juice and fry for a minute or two.
Stir in the cabbage, port, vinegar and stock. Bring to the boil, reduce to a simmer, cover and cook for 45-60 minutes or until the cabbage is tender.