Stir-fried red cabbage with mulled wine dressing

• small red cabbage↗1

  cut into wedges and core removed

• goose fat↗4 tbsp tbsp

  (or use rapeseed oil to make to vegetarian)

• chopped ginger2 tbsp tbsp
• red wine↗250ml ml
• red wine vinegar↗50ml ml
• ground cloves↗¼ tsp tsp
• cinnamon stick↗1
• orange↗1

  zested and juiced

• crème de cassis↗25ml ml

Step-by-step instructions

1. 1

   For the dressing, put the wine, vinegar, cloves and cinnamon in a saucepan. Cook for 15-20 mins until the liquid has reduced by 3/ 4 (to about 75ml ). Add the orange zest and juice to the pan with the crème de cassis, and set aside to keep warm.

2. 2

   Next, shred the cabbage as finely as possible. Heat a wok until very hot, then add the goose fat and fry the cabbage and ginger for 10 mins. Toss through the dressing and cook for 5 mins more until the cabbage is softened but retains a good bite, serving sprinkled with sea salt.