Red Cabbage With Pickled Shallots

1. 1

   Heat the oil in a large saute pan and add the shredded cabbage.

2. 2

   Season sparingly.

3. 3

   Cook over a moderate heat for 10 minutes, stirring occasionally.

4. 4

   Stir in the shallots and sultanas, then add the port.

5. 5

   Reduce the heat to low, cover and cook for about 30 minutes, stirring occasionally.

6. 6

   Add 3 tbsp cold water and continue to cook for a further 10 minutes or until the cabbage mixture is soft and glossy.

7. 7

   Before serving, adjust the seasoning.

* Per serving · 4 servings · Values may vary.

No additional tips available.