Red cabbage with port, prunes & orange

• butter↗50g g
• large onion↗1

  sliced

• large red cabbage↗1

  quartered, cored and thinly sliced

• port↗200ml ml
• orange↗1

  juiced and zested

• large cinnamon stick↗1
• cloves↗pinch of ground

  pinch of ground

• light brown soft sugar↗2 tbsp
• pitted prunes↗100g g

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Heat the butter in a casserole dish until sizzled to a nutty brown. Add the onion and fry for 15 mins over a medium heat until soft and starting to colour.

2. 2

   Tip the remaining ingredients into a large pan and cover with a tight-fitting lid. Put in the oven for 1 hr, then stir, cover and cook for a further 1 hr until the cabbage is tender. If it looks dry, add a splash of water; if there’s still liquid in the pan once cooked, turn the heat up until it evaporates. Season with a little salt and serve. Can be prepared up to three days ahead and chilled or frozen for up to three months; reheat in the microwave or in a pan on the hob.