A really delicious way of cooking red cabbage, with warm spices and fruity notes.
This is perfect as a side dish to compliment game, pork, duck, turkey and even sausages - and it's brilliant served with Christmas dinner too! This will make a good quantity (it should feed eight to twelve easily, more if part of a large meal with other vegetable side dishes), and if frozen in food bags with the air squeezed out, it will keep for months and months in the freezer.
If you have leftovers in the fridge, they're also nice cold with sliced roast meats, cheese, pork pie etc. It re-heats perfectly, and is therefore great to make the day before, or even well in advance and freeze, if you're cooking for a hungry crowd and want to minimise preparation and cooking on the actual day!
You'll need a large dish with a lid to cook this - preferably pyrex or earthenware, and it will be a lot quicker to prepare the ingredients if you have a food processor with a slicing blade (or see Thermomix method).
Calories, for those counting -129 for a twelfth.
