Red Cabbage is just so yummy, but braised with port and other nice things it is truly something delicious.
LoveTheGarden.com are running a competition for the best cabbage recipe.
To serve 6 you will need:
1 medium red cabbage - cored and thinly sliced
1 red onion - finely sliced
40g unsalted butter - cut into small pieces
1 medium red cabbage - cored and thinly sliced
1 red onion - finely sliced
40g unsalted butter - cut into small pieces
3 tablespoons of Port
130ml chicken stock (made from 1 Knorr stock cube)
1 tablespoon of red wine vinegar
2 tablespoons clear honey
2 tablespoons demerara sugar
1 teaspoon of cinnamon
a good dollop or two of red currant jelly
1 x bay leaf
a sprig of fresh thyme
salt and black pepper to season
130ml chicken stock (made from 1 Knorr stock cube)
1 tablespoon of red wine vinegar
2 tablespoons clear honey
2 tablespoons demerara sugar
1 teaspoon of cinnamon
a good dollop or two of red currant jelly
1 x bay leaf
a sprig of fresh thyme
salt and black pepper to season
How to do it:
Put all the ingredients into a shallow roasting tray and give it all a good mix. I use those disposable foil trays - a marvelous invention!
Cover the tray with foil and pop it into the oven on the bottom shelf.
Put all the ingredients into a shallow roasting tray and give it all a good mix. I use those disposable foil trays - a marvelous invention!
Cover the tray with foil and pop it into the oven on the bottom shelf.
*If you don't cover it with foil the cabbage will burn.
Cook for about 1½ hours, stirring regularly, until most of the liquid has evaporated.
You can add a little more port or chicken stock if you think it's getting too dry, but it should be fine.
When it's getting on for nearly, have a taste to check the seasoning.
Remove the bay leaf and sprig of thyme and serve.
Cook for about 1½ hours, stirring regularly, until most of the liquid has evaporated.
You can add a little more port or chicken stock if you think it's getting too dry, but it should be fine.
When it's getting on for nearly, have a taste to check the seasoning.
Remove the bay leaf and sprig of thyme and serve.
Red cabbage is one of my faves. Yours looks fabulous! xxoo
ReplyDeleteI like red cabbage very much, never tried it with port. My favourite is with vinegar, brown sugar and aromatic spices. :)
ReplyDeleteI was invited to this competition and I may have something interesting too. :) Good luck anyway! :)
What a beautiful colour! So lovely and pink! I do love red cabbage but its been ages since I had any :(
ReplyDeleteMust rectify when I can wield a knife again!