Braised red cabbage

Braised red cabbage

By
From
Nathan Outlaw's Home Kitchen
Serves
8
Photographer
David Loftus

Braising red cabbage is the best way to cook it. There are quite a few ingredients in this dish, but it takes minutes to prepare and can be left to cook slowly and develop a wonderful depth of flavour while your meat is roasting. It goes beautifully with any of the roasts in this chapter and is also great with venison or pan-fried duck breast.

Ingredients

Quantity Ingredient
3 red onions, peeled and sliced
1 red cabbage, finely shredded
2 tablespoon duck fat, melted
2 bay leaves
2 sprigs of thyme
50ml red wine vinegar
1 cinnamon stick
700ml red wine
200ml cassis
30g soft light brown sugar
2 tablespoons redcurrant jelly
sea salt
freshly ground black pepper

Method

  1. Preheat your oven to 160°C.
  2. Put the sliced onions and shredded cabbage into a large ovenproof pan, add all the rest of the ingredients, seasoning well with salt and pepper, and toss to mix well. Cover with a lid or foil and cook in the oven for 2 hours or until the red cabbage is tender.
  3. Uncover the pan and place on the hob over a medium heat. Cook until the liquor reduces down and thickens.
  4. You can remove the cinnamon stick, bay leaves and thyme to serve, but I leave them in because they look pretty! Serve hot or cold.
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