epicuric
Legendary Member
Ingredients
(To serve 4 as a side dish)
200g shallots
75g butter
600g red cabbage
275ml red wine
150g sultanas
50g soft brown sugar
2 sticks of cinnamon
1pod of star anise
3tbsps red wine vinegar
6tbsps redcurrant jelly
Method
Peel the shallots but leave them whole. Brown them in a heavy based pan using a little of the butter. Remove, and set aside.
Add the remainder of the butter to the pan, add the red cabbage and fry for a couple of minutes until softened. Add the red wine and simmer until the liquid has reduced by half.
Add all of the other ingredients (apart from the redcurrant jelly) and the browned shallots. Bring to a simmer, cover and cook for around 50 minutes until tender.
Remove the lid, add the redcurrant jelly and cook for a further 5 – 1- minutes until most of the liquid has evaporated and the cabbage is slightly sticky and glossy. Season with salt and pepper and serve.
Recipe courtesy of James Martin (from his book “Slow Cooking”)
(To serve 4 as a side dish)
200g shallots
75g butter
600g red cabbage
275ml red wine
150g sultanas
50g soft brown sugar
2 sticks of cinnamon
1pod of star anise
3tbsps red wine vinegar
6tbsps redcurrant jelly
Method
Peel the shallots but leave them whole. Brown them in a heavy based pan using a little of the butter. Remove, and set aside.
Add the remainder of the butter to the pan, add the red cabbage and fry for a couple of minutes until softened. Add the red wine and simmer until the liquid has reduced by half.
Add all of the other ingredients (apart from the redcurrant jelly) and the browned shallots. Bring to a simmer, cover and cook for around 50 minutes until tender.
Remove the lid, add the redcurrant jelly and cook for a further 5 – 1- minutes until most of the liquid has evaporated and the cabbage is slightly sticky and glossy. Season with salt and pepper and serve.
Recipe courtesy of James Martin (from his book “Slow Cooking”)
