A classic dish made even richer with a generous splash of port and red wine

SERVES 8
PREPARATION TIME 10-15 minutes
COOKING TIME 2 1/2 hours

100 g goose fat
750 g red cabbage, thinly sliced
2 apples, peeled and grated
Salt and pepper
120 g brown sugar
250 ml red wine
275 ml port

Pre-heat the oven to Gas Mark 6 (200°C, 400°F). Melt the goose fat in a large heatproof casserole over a medium heat and add the cabbage. Soften for 5-10 minutes, then add the grated apple, salt, pepper and brown sugar. Pour in the wine and port and bring to the boil for about 2 minutes. Transfer the casserole to the oven, uncovered, for 20-30 minutes. Check the cabbage then cover with a lid. Turn the oven down to Gas Mark 2 (150°C, 300°F) and leave to braise for 1 1/2-2 hours or until it is soft, dark and delicious.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB