Festive red cabbage is a wonderful side dish to all classic Christmas trimmings. It’s richly flavoured with red wine, cinnamon, star anise and apples. It is perfectly simple to make, and usually pretty awful when bought.
Half the cabbage; then cut out the white core at the bottom and discard. Finely shred the cabbage. Melt a sugar on a frying pan, careful to avoid it turning too brown, it helps adding a little water to it, to control the process of melting the sugar. Now fry your cabbage in the melted sugar. When the cabbage is starting to soften (remember we want to keep a bit to the cabbage), add honey, butter, ½tsp ground nutmeg, 1 cinnamon stick, star anise, some red wine, salt and pepper. Turn the cabbage on the pan while the red wine reduce and becomes more thickened.
It is possible to prepare prior to serving, and can be served cold as well as hot.
I prefer serving in a large mixing bowl and at times I add chopped apples and oranges.