Mulled wine-braised red cabbage

Preheat an oven to 180ºC/gas mark 4. Peel and discard the outer leaves of the cabbage (unless they're in good condition) then slice into 8 wedges, ensuring you cut right through the core so that the leaves remain together

Place a large frying pan (or 2 frying pans) over a high heat with a dash of oil. Place the cabbage wedges into the pans and cook for a few minutes until dark brown and just starting to char on one side

Once the cabbage has colour on one side, turn them over and pour in the mulled wine, chicken stock and sage with a knob of butter. Cover with a lid or tin foil and turn the heat down to medium-low. Simmer for 10 minutes

After this time, transfer the pan to the oven and cook for a further 10–15 minutes (if your frying pan isn't ovenproof, transfer the cabbage and liquid to a tray). Check the cabbage is ready by piercing the core or the thick ribs on the leaves with a knife; it should insert without resistance when ready 

Once ready, transfer the cabbage wedges to a serving dish and cover to keep warm. Pour the liquid into a small pan and place over a high heat. Reduce to a glossy, syrupy consistency 

Drizzle the syrup over the cabbage wedges, season with a pinch of salt and pepper and serve immediately