Clean and chop the spring onions with as much of the green as possible. Remove the outer layers of the red cabbage, cut the head into quarters and remove the trunk. Finely slice the cabbage leaves. Heat the oil in a big pan and slightly fry the spring onions. Toss the cabbage into the pan and give it a good stir. Add the port wine, half a glass of water and about one table spoon of salt. Cover the pan and cook for around 15 minutes until the red cabbage is really tender.
Chop the roasted peanuts roughly and mix them with the red cabbage shortly before the end of the cooking time. You can make this dish also with normal white cabbage, but it will taste slightly different. When I use white cabbage, I fry one table spoon of cumin seeds at the beginning of the cooking, before adding the spring onions.