Social Pantry’s Christmas Spiced Red Cabbage With Blood Orange And Bronze Fennel

Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.

Heat the oil in a large saucepan, then tip in the red cabbage and gently fry until slightly softened, about 3 mins. Add the sugar, vinegar and cinnamon stick to the pan, then cook for 1 min more. Add the water and turn down the heat, adding in more water if needed as you go. Cover the pan and cook for 45 mins-1 hr until the cabbage is softened.

Next, drain off the liquid from the cabbage and set the cabbage aside. Put the liquid in a small pan with the zest and juice of 2 blood oranges and bring to the boil. Reduce the liquid by half until slightly syrupy.

To finish, add the cabbage and reduced liquid back into a large pan and warm through. Season with sea salt to taste. Layer in a serving dish with the blood orange segments and garnish with fresh herbs.