Red cabbage with clementine and port

A festive side dish with a crimson colour and extra Christmas flavour from mulled wine spices.

Serves: 8

Preparation time:  5 minutes

Cooking time:  55 minutes

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You will need

  • 50g unsalted butter
  • 1 red onion, peeled and sliced
  • 1 teaspoon mixed spice
  • 1 red cabbage (about 680g), outer leaves and core removed, finely sliced
  • 1 clementine (or easy peeler), halved, skin on
  • 1 stick cinnamon
  • 1 tablespoon red wine vinegar
  • 200ml Sainsbury's ruby port
  • 2 tablespoons caster sugar
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Recipe Information

Step by step guide to making Red cabbage with clementine and port

  1. Melt the butter in a large, heavy-based pan, add the onion and cook gently for 5-10 minutes until soft. Stir in the mixed spice.
  2. Add the sliced cabbage, clementine halves, cinnamon stick, red wine vinegar and port. Sprinkle over the sugar, season with a little salt and stir well.
  3. Bring to the boil then cover with a lid. Reduce the heat and simmer gently, covered, for 45 minutes or until tender.
  4. Remove the clementine halves and cinnamon stick to serve (or leave as a decorative garnish if you wish).

Cook's tip: If clementines are not in season, you can use Sainsbury's sweet and juicy easy peelers instead.

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Nutritional information for Red cabbage with clementine and port

Nutritional information for Red cabbage with clementine and port

Nutrition type per serving
Calories 113 kcal
Total Fat 5.4g
Saturated Fat 2.9g
Salt 0.125g
Sugar 12.6g

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