Sunday, December 28, 2008

Braised red cabbage

Serves 8-10
2 tbsp bacon fat, duck fat, goose fat or 1 tbsp each oil and butter
1 large or 2 medium onions, peeled and finely sliced
1 medium-sized red cabbage
1 large clove of garlic, crushed
2 large or 4 smaller cooking or eating apples
4 cloves
1-2 tbsp soft brown or demerara sugar
150ml red wine + extra to taste.
Salt and pepper

Heat the fat or oil and cook the onion over a low heat for about 7-8 minutes until soft. While it's cooking cut the cabbage into quarters, remove the central core and slice finely. Stir the garlic into the onions then tip in the cabbage, stir thoroughly and continue to cook in a covered pan over a low heat until it starts to collapse and reduce in volume (about another 10 minutes). Quarter, peel, core and slice the apples and add them to the pan along with the cloves and a heaped tablespoon of sugar then pour in the red wine. (You can see from the picture what it looks like at this stage.) Bring to the boil then turn right down and leave over a very low heat or in a slow oven for about 2 - 2 1/2 hours, stirring a couple of times. Check for seasoning, adding a little more wine and salt and pepper to taste. Serve with roast duck or pork, beef or venison sausages or a beef stew.

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