Kevin Dundon's Slow-Cooked Red Cabbage & Port.
Ingredients
Serves 8-10
- ½ red cabbage, cored and shredded
- 1 Cooking apple, chopped
- 1 red onion, sliced
- 2 garlic cloves, chopped
- 1 clementine, sliced
- 70g muscovado sugar
- 2 sprigs of fresh rosemary
- 1 sprigs thyme
- 50g dried mixed fruit
- 300ml port wine
- 40ml balsamic vinegar
- 1 stick of cinnamon
- 1 star anise
- 1 tsp ginger powder
- salt and pepper
Method
- In a saucepan, place the cabbage, apples, onion, garlic, clementine, rosemary, thyme, dried mixed fruits, port wine, balsamic vinegar, spices and season with salt and pepper.
- Cover the pan with a lid and over very low heat, cook for 2 - 3 hours. Stir every 20 minutes to check if any liquid is left.
- Keep aside until required or freeze for up to 1 month.
- When ready to serve, warm up and enjoy immediately.
