cm (1 in) piece fresh root ginger, 1/2 finely grated and the rest left whole
1kg
(3lb) red cabbage, outer leaves removed, cored and shredded
3Tbsp.
muscovado sugar
5Tbsp.
red wine vinegar
300ml
(10 fl oz (½ pint)) red wine
3
balls stem ginger, sliced (optional)
Directions
Step 1
In a large casserole (that has a lid), melt 50g (2oz) butter and gently fry onions for 5-8min until softened. Stud one of the clementines with cloves, then cut in half. Finely zest and juice remaining clementines (keep zest and juice separate).
Step 2
Stir grated and piece of root ginger, the cabbage, sugar, vinegar, wine, clementine juice and clove-studded halves into the casserole. Bring mixture to a simmer, turn down heat and cover. Cook gently for 2hr, stirring often.
Step 3
Stir through remaining butter, clementine zest, and stem ginger, if using. Check seasoning and serve.
Get Ahead
Make to the end of step 2 up to 2 days ahead. Cool, transfer to an airtight container and chill. Alternatively, make up to 1 month ahead and freeze in a suitable container. To serve, thaw overnight in fridge (if frozen), tip into a pan and reheat gently with a splash of cold water until piping hot. Complete recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
