Red Cabbage Braised with Port

Red Cabbage is just so yummy, but braised with port and other nice things it is truly something delicious.

Some people like to add slices of apple to their braised red cabbage which would be good at Christmas but wouldn't go with a dish such as Lancashire Hotpot.

Yield: 6Author: Jan Bennett

Red Cabbage Braised with Port

Perfect side dish at Christmas dinner or with Lancashire Hotpot. You can add a sliced apple to the ingredients if you fancy it.

prep time: 5 minscook time: 1 hour and 30 minstotal time: 1 hours and 35 mins

ingredients:

1 medium red cabbage - cored and thinly sliced

1 red onion - finely sliced

40g unsalted butter - cut into small pieces

200 ml chicken stock (made from 1 Knorr stock cube)

1 tablespoon of red wine vinegar

3 tablespoons of Port

2 tablespoons clear runny honey

2 tablespoons demerara sugar

1 teaspoon of cinnamon

2 heaped tablespoons red currant jelly

1 x bay leaf

a sprig of fresh thyme

Black pepper to season

instructions

Preheat your oven to 170C/325F or Gas 3 

Put all the ingredients into a shallow roasting tray and give it all a good mix (but only add 130 ml of the chicken stock) keep the rest incase you need it later.  I use those disposable foil trays - 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 done have a taste to check the seasoning.

Remove the bay leaf and sprig of thyme and serve. 

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