A braised side dish of red cabbage, traditionally served as an accompaniment to roasted meats.
Preheat the oven to 190'C.
Slice the cabbage in half and remove the core, cut into quarters and then into thin strips.
Put the cabbage into a roasting tin and add the sultanas, chicken stock, red wine vinegar and dark brown sugar. Then peel and juice the oranges and add to the cabbage. Season with a little salt and pepper and bake in the oven for 30 minutes.
«Try adding different flavours depending on the time of year, nuts and herbs are best for adding flavour. »