Red Cabbage Braised with Port

Red Cabbage is just so yummy, but braised with port and other nice things it is truly something delicious. are running a competition for the best cabbage recipe.
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Preheat your oven to 170C/325F or Gas 3 
To serve 6 you will need:
1 medium red cabbage - cored and thinly sliced
1 red onion - finely sliced
40g unsalted butter - cut into small pieces
3 tablespoons of Port
130ml chicken stock (made from 1 Knorr stock cube)
1 tablespoon of red wine vinegar
2 tablespoons clear honey
2 tablespoons demerara sugar
1 teaspoon of cinnamon
a good dollop or two of red currant jelly
1 x bay leaf
a sprig of fresh thyme
salt and black pepper to season

How to do it:
Put all the ingredients into a shallow roasting tray and give it all a good mix.  I use those disposable foil trays - a marvelous invention!
Cover the tray with foil and pop it into the oven on the bottom shelf.  
*If you don't cover it with foil the cabbage will burn.
Cook for about 1½ hours, stirring regularly, until most of the liquid has evaporated. 
You can add a little more port or chicken stock if you think it's getting too dry, but it should be fine.
When it's getting on for nearly, have a taste to check the seasoning.
Remove the bay leaf and sprig of thyme and serve. 


  1. Red cabbage is one of my faves. Yours looks fabulous! xxoo

  2. I like red cabbage very much, never tried it with port. My favourite is with vinegar, brown sugar and aromatic spices. :)

    I was invited to this competition and I may have something interesting too. :) Good luck anyway! :)

  3. What a beautiful colour! So lovely and pink! I do love red cabbage but its been ages since I had any :(

    Must rectify when I can wield a knife again!


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