Ingredients

• 1 x 1kg/2lb red cabbage
• 40g/1¼oz butter
• 1 red onion, chopped
• 2 pears, cored and sliced
• 50ml/2fl oz red wine vinegar
• 150g/5oz redcurrant jelly
• 85ml/3fl oz port
• 25g/1oz light muscovado sugar
•   seasoning

Method

1. Rinse the cabbage and remove the central core. Cut the cabbage into quarters, then slice finely. Melt the butter in a large pan, add the onion and fry until soft. Add the cabbage and stir fry for 2 minutes, then stir in the remaining ingredients.
2. Cover and cook over a very low heat for about 1½ hours before serving.

Notes