Spicy Red Cabbage with Dates

I made this spicy red cabbage for Christmas dinner, it's great served with anything rich and hearty like roast vegetables or a nut roast!

It actually improves if it's made in advance. Cook until slightly underdone, then reheat a day or so later and it'll be even better! Also freezes well, add a portion to any dinner to liven up a winter meal.

Not my picture but looks similar!

• 1 medium/large red cabbage
• 1 white or red onion, chopped
• 250 ml red wine (1 large glass)
• 1 apple, grated or finely chopped
• Juice of 1 lemon or 100 ml red wine vinegar
• 2 tbsp brown sugar
• 10-12 dried dates, cut in half
• 1 Cinammon stick (or 2 tsp ground)
• 3 cloves
• 1 whole nutmeg, grated
• 1 tsp paprika or cayenne
• Knob of butter

1. Prepare the cabbage by first cutting it in half or quarters, lengthways. Cut out the white stalk, then slice finely.
2. In a large pan add a splash of oil and a generous knob of but, on a moderate heat.
3. Add the onion and stir for a few minutes til soft.
4. Add the cabbage and sauté on a moderate to high heat for five minutes until they're completely coated in the oil and butter and start to cook down a little.
5. Add the spices, dates, apple, lemon/vinegar, sugar and red wine.
6. Taste the liquid and season with salt as you like. Add more spices if you think it needs it!
7. Bring up to a boil, then reduce the heat to a low simmer and cook for 30-40 minutes, til the cabbage is tender but still has bite.

Variations

Many recipes use red onion but given that everything ends up red anyway, it doesn't really makes a difference. Leeks are a nice alternative to onion, slice them thinly and cook them gently at the start.

The dates here give an extra sweetness and richness but leave them out if you're not keen. Balsamic vinegar is also gorgeous in this recipe but is also very sweet, reduce the amount of sugar if using.

I've recently discovered the Turkish herb sumac, which gives a citric zing to so many Middle Eastern dishes. Adding a tablespoon of this gorgeous purple-red dried herb adds a nice edge to the dish.

If you have any cranberry sauce leftover from Christmas, adding a tablespoon or two will only help.

The zest and juice of an orange is also a good variation!