A sweet and sour, spicy red cabbage dish, with the added crunch of pears and walnuts.

15 ml/1 tbsp walnut oil
1 onion, sliced
2 whole star anise
5 ml/1 tsp ground cinnamon
Pinch of ground cloves
450 g / 1 lb red cabbage, finely shredded
25 g / 1 oz/2 tbsp dark brown sugar
45 ml/3 tbsp red wine vinegar
300 ml / 1/2 pint/1 ? cups red wine
150 ml/l/4pint/2/3 cup port
2 pears, cut into 1 cm/1/2 in cubes
115 g/4 oz//2cup raisins
115 g/4 oz//2 cup walnut halves
salt and freshly ground black pepper
Serves 6
Heat the oil in a large pan. Add the onion and cook gently for about 5 minutes, until softened.
Add the star anise, cinnamon, cloves and cabbage and cook for about 3 minutes more.
Stir in the sugar, vinegar, red wine and port. Cover the pan and simmer gently for 10 minutes, stirring occasionally.
Stir in the cubed pears and 4raisins and cook for a further 10 minutes, or until the cabbage is tender. Season with salt and pepper. Mix in the walnut halves and serve.