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Red Cabbage with Cranberries and Port

Adding the cranberries provides that sharp edge to prevent the cabbage tasting too sweet.

INGREDIENTS

  • 75g (3oz) butter
  • 2 red onions, finely sliced
  • 1.5kg (3lb 5oz) red cabbage, very finely sliced
  • 300ml (½pt) port
  • 4tbsp cranberry sauce
  • 75g pack dried cranberries
  • 2tbsp light muscovado sugar

 

Serves: 6-8

COOKING GUIDELINES

1. Melt the butter in a large heavy-based pan, add the onions and cook gently for approximately 15 minutes or until very soft. Stir in the cabbage, port, cranberries, and sugar, plus 150ml (¼pt) water, salt and black pepper.

2. Bring to the boil, cover and simmer for 1 hour. Remove the lid and cook for a further 15 minutes until all the liquid has disappeared. Check seasoning and serve.

 

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