Classic French

Braised red cabbage

Name: Braised red cabbage
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 8
Cuisine: French
Ingredients: 2kg Cabbage, red, finely-sliced; 30 Juniper berries; 15g Sea Salt; 40g Butter; 2 Cinnamon sticks; 4 Star anise; 250ml Orange juice; 250ml Ruby Port; 250ml Water; 50ml Balsamic vinegar, 8 year old; 200g Redcurrant jelly; 1 Orange, zest finely-grated; 1 pinch Pepper, black, ground

Delicious but also incredibly good for you

Prep 10 minsCook 80 minsServes 8

Braised red cabbage is a delicious accompaniment to the gamey flavour of a slow reared breed of turkey at Christmas, but it could also be served with beef, belly pork, duck or other game such as venison grouse, or wood pigeon. The health benefits of eating red cabbage are quite extraordinary. Did you know that red cabbage has ten times more vitamin A and twice as much iron as green cabbage? It is also thought to deter cancer, prevent diabetes, slow down the onset of Alzheimer’s, and detoxify the body. It is also good for skin and eye care, weight loss, improving heart health and boosting the immune system. An extraordinary vegetable indeed!

Ingredients

2kgCabbage, red, finely-sliced
30Juniper berries
15gSea Salt
40gButter
2Cinnamon sticks
4Star anise
250mlOrange juice
250mlRuby Port
250mlWater
50mlBalsamic vinegar, 8 year old
200gRedcurrant jelly
1Orange, zest finely-grated
1 pinchPepper, black, ground

Method

1
Preheat the oven to 150°C.
Using a pestle and mortar, grind the juniper berries and the salt into a fine powder.
In a large bowl, mix the sliced cabbage with the salt and juniper and leave it to cure for 30 minutes.
This will start to draw out the juices from the cabbage and start the exchange of flavours with the juniper.
2
In a large oven-proof saucepan on a medium heat, melt the butter and sweat the cabbage with all its released juices for 5 minutes.
Add all the remaining ingredients and bring to a boil.
Place a lid on the pan and transfer to the preheated oven and braise for 1 hour and 20 minutes until the cabbage is soft and melting.
Taste and adjust the seasoning if required.

Chef's Tips

“
"Braised red cabbage can be prepared up to four days in advance and kept in the fridge." "Be sure to check the cabbage halfway through the cooking time to ensure that the moisture does not evaporate and catch on the bottom of the pan – add a few spoons of water if necessary."

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!