Name: Braised red cabbage with spices and red wine
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6
Ingredients: 1 red cabbage; 50 g salted butter; 1 whole onion; 4 cloves; 2 bay leaves; 50 g granulated sugar; 1 cinnamon stick; 3 tsp sea salt flakes; 4 tbsp redcurrant jelly; 100 ml water; sea salt flakes and freshly ground black pepper; Season to taste with duck fat

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Braised red cabbage with spices and red wine

Type of Cuisine: Dinner, Lunch

Prep Time 30 mins Cooking time 2 hrs Total time 2 hrs 30 mins

Portions: 6

Description

This is another traditional Christmas dish. Apart from being perfect with duck and pork, it goes really well with game in general. I love it with meat balls, but only in the wintertime.

Ingredients

1 red cabbage (total weight 2–2.5 kg (4 lb 8 oz–5 lb 8 oz))
50 g salted butter ((scant ½ stick))
1 whole onion (skin on)
4 cloves
2 bay leaves
50 g granulated sugar ((scant ½ cup))
1 cinnamon stick
3 tsp sea salt flakes
4 tbsp redcurrant jelly
100 ml water ((scant ½ cup))
sea salt flakes and freshly ground black pepper
Season to taste with duck fat (Optional)

Instructions

Quarter the cabbage and remove the core. Cut into 1-centimetre slices, melt the butter in a large saucepan and sauté the cabbage – turning – until shiny.

Take the onion, keep the skin on, push the cloves into the onion, and add to the red cabbage with all the remaining ingredients.

Cover and leave to simmer for 2 hours. Season to taste with salt and pepper, and maybe a bit more of the red currant. Then fold in the duck fat to enhance the flavour and make it shinny.

Braised red cabbage with spices and red wine

Braised red cabbage with spices and red wine

Description

Ingredients

Instructions

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