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

  1. 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. 
  2. 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. 
  3. Keep aside until required or freeze for up to 1 month. 
  4. When ready to serve, warm up and enjoy immediately.