This is a delicious side dish for any roast dinner, but especially at this time of year. The cinnamon really adds a delicious Christmas element, but once you've tried it you will be having it every Sunday! This recipe was created by Latoyah from Sugar Pink Food
2 red onions, finely chopped
finely grated zest and juice 1 orange
1 cinnamon stick (or a 1/2 teaspoon of cinnamon)
1 tbsp red wine vinegar
Peel the outer leaves of the cabbage then cut into quarters and slice out the core and then thinly slice the cabbage
Heat the butter in a large saucepan, add the onions and gently fry until softened. Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more.
Add the shredded cabbage, then pour over the port, red wine vinegar, orange juice and 150ml water.
Bring up to the boil, then reduce the heat to a simmer, cover the pan and cook for 45 mins-1 hr until the cabbage is softened.