Teaming red cabbage with sweet ingredients, as in sweet and sour cabbage with apples, is a feature of Central European cooking.
Walnut oil has a distinctive flavour that is delicious with the walnuts in this recipe. Like nuts, oils made from nuts quickly turn rancid in a warm temperature. Buy in small amounts. Store in a cool place.
Cabbage is a source of vitamin C, carotenoids and folate and is high in fibre. It is thought to reduce hormone-related cancers. Red cabbage is higher in vitamin C than green.
1. Quarter and thinly slice 1 small red cabbage. Bring 150 ml (5 fl oz) water to a boil in a large saucepan with 3 tablespoons red wine vinegar, 1 teaspoon salt and 2 cloves. Add cabbage, cover and cook for 20 to 25 minutes until crisp–tender, stirring occasionally. Transfer to a colander. Drain and let cool.
2. Combine 2 tablespoons port, 1 tablespoon red wine vinegar, 1 tablespoon cranberry sauce (jelly), 1 tablespoon orange marmalade, 2 tablespoons walnut oil and a pinch of salt. Stir into cabbage. Chill, covered, 2 hours.