Freezer Friendly: Tangy Orange and Port Red Cabbage
This is a super simple and deliciously vibrant, tangy side dish that is the perfect partner for your Christmas dinner. Absolutely one of the trimmings Christmas dinner would be unthinkable without! This is a super delicious make ahead port red cabbage recipe that’s great for freezing. Either make it two days ahead of time and keep it in the fridge, or freeze it for up to a month. The flavours will be even better.
Red cabbage seems to occupy the same space as carrots or the yule log: not strictly canonical, but not entirely unwelcome either. In Denmark, however, where they tend to roast richer meats such as pork or duck, spiced red cabbage occupies the same pole position as our brussels sprouts. But whether you serve it up with the turkey, or save it for the next day, it’s perfect for some point in the Christmas calendar: after all, it’s red, sweetly spiced and best of all, it only gets better with age.
If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family. This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable.
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes
• 20 g unsalted butter
• 400 g red cabbage, sliced
• 2 tbsp brown sugar
• Juice and zest of 1 orange
• 100 ml orange juice
• 150 ml port
• 1 apple, cored, and roughly chopped into small pieces
In a pan, melt the butter, add the cabbage and gently cook for 5 minutes.
Add the sugar, orange zest, juice and the port, then simmer for another 10 minutes. Until the cabbage looks glossy and begins to release its juices.
Add the apple; simmer for 30 minutes, until the cabbage is tender.
Check the seasoning before serving.
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