Ingredients
50g butter
1 large onion, sliced
1 large red cabbage, quartered, cored and thinly sliced
200ml port
1 orange, juiced and zested
1 large cinnamon stick
pinch ground cloves
2 tbsp light soft brown sugar
100g pitted prunes, roughly chopped
Method
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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.
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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. Can be prepared three days ahead and chilled or frozen for three months; reheat in the microwave or in a pan on the hob.
