Mark Doe of ‘Just Cooking’ In Firies, has a great recipe for braised red cabbage…
With the Autumn here and Winter just around the corner, I thought now is the perfect time to share my braised red cabbage recipe with you all.
I love to serve this cabbage with game, duck or pork. It is also great served cold with cold meats or cheese. Also, try adding some chopped apple and sultanas whilst cooking the cabbage.
Braised red cabbage
• ½ head of red cabbage
• 450ml fresh orange juice
• 25g brown sugar
• ½ cinnamon stick
• 100ml red wine
• 3 tbsp balsamic vinegar
• Salt and pepper
• 2 tablespoons of red currant jelly
1. Cut the red cabbage into 1/4s through the stalk.
2. Remove the first layer of tough outer leaves and then with a small knife remove the core from each ¼.
3. Finely shred the cabbage as finely as possible.
4. Place the cabbage in a large saucepan and add the orange juice, brown sugar, balsamic vinegar and wine.
5. Cover with a disc of grease proof paper and bring to the boil.
6. Reduce to a slow simmer and cook until the cabbage is soft and has absorbed all the liquid. This will take 60-70 minutes.
7. Stir in the red currant jelly whilst the cabbage is hot, season with salt and pepper and serve.
