Spiced Red cabbage:
1 red cabbage, shredded
3-5tbsp sweetener
400ml red wine
200ml veg stock (or 200ml port)
1 star anise, 1 cinnamon stick
zest of 2 oranges
Put cabbage in large saucepan, add other ingredients to just cover the cabbage (add some water if needed). Simmer gently for 2 hours, remove the star anise and cook for a further hour; it will keep in the fridge for 3 days or will freeze for up to a month.
The long slow braise really infuses the cabbage with the festive spices, sounds good and I am definitely trying it.