Braised red cabbage goes superbly with poultry and game, so no wonder it’s one of the most popular side-dishes during the winter festivities. I always make some when I roast duck, goose or turkey, and this spiced red cabbage braised in pear cider is one of my favourite version. You can make it in advance (even days ahead) so making dinner / lunch for friends and family can be a bit let stressful. You can use dark muscovado sugar instead of honey if you’re after a more intense, almost caramelised flavour. If nuts are not an issue for you, serve it with some toasted walnuts crumbled on the top.