Butter braised red cabbage with orange

New

Christmas

Serves 4-6

Prep 5 min

Cook 1 hr 20 min

Make this your go-to red cabbage recipe this Christmas; orange scented and aromatically spiced with cinnamon, bay and nutmeg, everything combined in a roasting tin and left to its own devices until buttery and soft.

Serve alongside your favourite roast or as part of your festive feast.

Ingredients

1	small red cabbage, quartered, cored, and cut into 5-6cm pieces (850g)
1	large red onion, peeled and cut into 8 wedges (185g)
150g	Ottolenghi Valencian orange roasting glaze
2	bay leaves
1	cinnamon stick
2	star anise
1	large orange; 8 strips of zest (a veg peeler works well for this), 50ml juice
85g	unsalted butter
	Fine sea salt and black pepper

Method

Preheat the oven to 200c.
Combine everything in a high sided, medium roasting tin (about 24cmx28cm), along with 50ml of water, 1 ¼ teaspoons of salt and a few grinds of pepper. Cover tightly with foil and place in the oven for 40 minutes. Remove the foil, give everything a good stir and return to the oven, uncovered, for another 40 minutes, stirring halfway through, until the cabbage is cooked and caramelised in places.
Stir well to fully coat the cabbage in the buttery juices and serve.