Red Cabbage In Port And Red Wine

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Red Cabbage

Nutritive Information

  • Fat 15.41g
  • Saturated fat 1.58g
  • Cholesterol 0
  • Fibre 4.31g
  • Energy 336kcals/1409KJ


  • 15ml/1 tbsp walnut oil
  • 1 onion, sliced
  • 2 whole star anise
  • 5ml/1 tsp ground cinnamon
  • Pinch of ground cloves
  • 450g/5 cups, finely shredded red cabbage
  • 30ml/2 tbsp dark brown sugar
  • 45ml/3 tbsp red wine vinegar
  • 300ml/1¼ cups red wine
  • 150ml/¼ pint cup port
  • 2 pears, cut into 1 cm/½ in cubes
  • 115g/4oz raisins
  • 115g/4oz/½ cup walnut halves
  • Salt and black pepper


  • Heat the oil in a large flameproof casserole. Add the onion and cook gently for about 5 minutes until softened. Add the star anise, cinnamon, cloves and cabbage, and cook for a further 3 minutes.

  • Stir in the sugar, vinegar, red wine and port. Cover the pan and simmer gently for a further 10 minutes, stirring occasionally.

  • Stir in the cubed pears and raisins, and cook for a further 10 minutes or until the cabbage is tender. Season to taste. Mix in the walnut halves and serve immediately.


6 Servings

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