When I was a chef, this was a side dish that flew out the kitchen door whenever we prepared it. It’s packed full of flavour and the citrus kick makes it that tad more special.
You can prepare this dish a few days before required and just reheat when needed
Core the red cabbage and either grate or finely slice
In a large saucepan, melt the butter over a medium heat and add the onions to soften. Add the nutmeg and cinnamon and cook for a further minute before adding the cabbage and giving it a good coating. Cook the cabbage for 5 minutes
Now add the red wine, orange juice and zest, sugar and vinegar and bring to the boil
Once the pan is boiling, reduce the heat to a simmer and pop the lid on. Cook the cabbage for an hour and half until tender