Braised Red Cabbage with Cranberries and Orange is a modern British recipe for classic accompaniment of red cabbage braised in orane juice and port wine with cranberries that makes an excellent Christmas dish. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Red Cabbage with Cranberries and Orange.
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Ingredients:
50g butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red cabbage, cored and shredded
80g fresh cranberries
1 tbsp honey
100ml orange juice
100ml Port wine
2 tbsp orange marmalade
zest of 1 orange, finely grated
1 tsp mixed spice (pumpkin pie spice)
Method:
Heat the butter in a large pan. When melted, add the onion and garlic. Fry for about 5 minutes or until soft and translucent then scatter over the mixed spice and add the red cabbage. Stir to coat in the butter then add the cranberries.
Pour over the orange juice and port wine then stir in the honey, marmalade and orange zest. Bring just to a simmer, cover the pan with a tight fitting-lid and cook for about 20 minutes, or until the cabbage is tender.
This dish can be made the day before and re-heated in a pan or the microwave before serving.
