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Red Cabbage with Port, Prunes & Orange

Serves 8: Prep 25mins: Cook 2 hours


50g Butter

1 Large Onion, sliced

1 Large Red Cabbage, quartered, cvored and thinly sliced

200ml Port

1 Orange, juiced and zested

1 Large Cinnamon Stick

pinch of ground cloves

2 tbsp Light Brown Soft Sugar

100g Pitted Prunes, roughly chopped


1 Heat oven to 160C/140C fan/gas 3. Heat the butter in a casserole dish until sizzled to a nutty brown. Add the onion and fry for 15 mins over a medium heat until soft and starting to colour.

2 Tip the remaining ingredients into a large pan and cover with a tight-fitting lid. Put in the oven for 1 hr, then stir, cover and cook for a further 1 hr until the cabbage is tender. If it looks dry, add a splash of water; if there’s still liquid in the pan once cooked, turn the heat up until it evaporates. Season with a little salt and serve.

NOTE Can be prepared up to three days ahead and chilled or frozen for up to three months; reheat in the microwave or in a pan on the hob.

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