Preparation
Quarter the red cabbage, then core and finely slice. Peel and finely slice the onions. Melt the butter in a large saucepan or casserole dish over a low heat. Add the sliced onions and cook for 8-10 minutes, until softened. Add the spices and cook for 2 minutes, stirring, until fragrant. Add the sliced red cabbage, brown sugar and vinegar, then season well and mix until combined. Pour over the red wine and bring to a simmer. Cover with a crumpled sheet of baking paper and a lid.
Reduce the heat to low and cook for 1 hour 30 minutes, stirring every 30 minutes, until the cabbage is tender and glossy. Finely zest the orange, then stir the zest through the red cabbage for zing.
Two festive classics – red cabbage and mulled wine – come together in this warmly spiced side dish.