Vegan roast potatoes
Throw some herbs in with your roast potatoes for an added burst of flavour. These vegan roasties make a great festive side dish or accompaniment for a Sunday roast
Red cabbage with port, prunes & orange
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 50g butter
- 1 large onionsliced
- 1 large red cabbagequartered, cored and thinly sliced
- 200ml port
- 1 orangejuiced and zested
- 1 large cinnamon stick
- pinch of ground cloves
- 2 tbsp light brown soft sugar
- 100g pitted prunesroughly chopped
Nutrition: Per serving
- kcal178
- fat6g
- saturates3g
- carbs20g
- sugars18g
- fibre6g
- protein2g
- salt0.2g
Method
step 1
Heat oven to 160C/140C fan/gas 3. Heat the butter in a casserole dish until sizzled to a nutty brown. Add the onion and fry for 15 mins over a medium heat until soft and starting to colour.
step 2
Tip the remaining ingredients into a large pan and cover with a tight-fitting lid. Put in the oven for 1 hr, then stir, cover and cook for a further 1 hr until the cabbage is tender. If it looks dry, add a splash of water; if there’s still liquid in the pan once cooked, turn the heat up until it evaporates. Season with a little salt and serve. Can be prepared up to three days ahead and chilled or frozen for up to three months; reheat in the microwave or in a pan on the hob.
