• 50g unsalted butter
  • 1 red onion, peeled and sliced
  • 1 teaspoon mixed spice
  • 1 red cabbage (about 680g), outer leaves and core removed, finely sliced
  • 1 clementine (or easy peeler), halved, skin on
  • 1 stick cinnamon
  • 1 tablespoon red wine vinegar
  • 200ml Sainsbury's ruby port
  • 2 tablespoons caster sugar


  1. 1

    Melt the butter in a large, heavy-based pan, add the onion and cook gently for 5-10 minutes until soft. Stir in the mixed spice.

  2. 2

    Add the sliced cabbage, clementine halves, cinnamon stick, red wine vinegar and port. Sprinkle over the sugar, season with a little salt and stir well.

  3. 3

    Bring to the boil then cover with a lid. Reduce the heat and simmer gently, covered, for 45 minutes or until tender.

  4. 4

    Remove the clementine halves and cinnamon stick to serve (or leave as a decorative garnish if you wish).

  5. 5

    Cook's tip: If clementines are not in season, you can use Sainsbury's sweet and juicy easy peelers instead.

Nutritional Details

Each serving provides
  • Energy 473kj 113kcal 6%
  • Fat 5.4g 8%
  • Saturates 2.9g 15%
  • Sugars 12.6g 14%
  • Salt 0.13g 2%

% of the Reference Intakes

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