- 2 tablespoons olive oil
- 1 large onion, peeled and thinly sliced
- 75 g (3 oz) prosciutto or Home smoked bacon or lardons
- 1kg whole red cabbage (2.25 lb)), cored and shredded
- 5 tablespoon red wine
- ½ teaspoon freshly grated nutmeg
- sea salt and freshly ground black pepper
- Add the olive oil and a good grind of black pepper to a large saucepan and heat.
- Saute the onions for 2 minutes.
- Stir in the prosciutto and cook to 2 minutes.
- Add the sliced red cabbage and cook for 3 minutes, stirring now and then.
- Add the red wine, nutmeg and a pinch of salt, cover and simmer gently for 30 minutes, checking that it does not dry out.
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