LADING

Braised Red Cabbage

Braised Red Cabbage


Set of Three Spoons, £6.00
Medium Handled Roasting Dish, £46.00
’Make Everyday a Beautiful Day’ Board, £35.00

Serves 4-6

Ingredients
A dash of olive oil
200g diced pancetta
2 red onions, peeled and chopped
1 large red cabbage, cored and sliced
1 cooking apple
1 large glass of red wine (200ml)
1 bay leaf
7 crushed juniper berries
3 tbsp raw cane sugar
2 strips of orange peel and the juice of 1 orange
Salt and pepper

 

Preheat the oven to 150C.

Heat the oil in a large pan with a lid on a medium heat, brown the pancetta in the pan, then stir in the onions.

Gently cook until soft, about ten minutes, stirring frequently.

Stir in the cabbage, peel, core and cut the apple into bite-sized pieces.

Stir into the pot and cook for about five minutes, stirring to coat everything with the bacon fat.

Pour in the wine, then stir in the bay leaf, juniper berries, sugar, orange peel and juice, and season with salt and a good grind of black pepper.

Pop in the oven with the lid on for two hours, having a look and a stir every now and then and adding some water if it looks like it is drying out.

Print Recipe
Braised Red Cabbage
A glug of olive oil 200g diced pancetta 2 red onions, peeled and chopped 1 large red cabbage, cored and sliced 1 cooking apple A large glass of red wine (200ml) A bay leaf 7 crushed juniper berries 3 tbsp raw cane sugar 2 strips of orange peel and the juice of 1 orange Salt and pepper
Braised Red Cabbage
Cuisine Vegetables
Servings
Cuisine Vegetables
Servings
Braised Red Cabbage
Instructions
  1. Preheat the oven to 150C
  2. Heat the oil in a large pan with a lid on a medium heat, brown the pancetta in the pan, then stir in the onions. Gently cook until soft, about 10 minutes, stirring frequently. Stir in the cabbage, peel, core and cut the apple into bite-sized pieces. Stir into the pot and cook for about 5 minutes, stirring to coat everything with the bacon fat. Pour in the wine, then stir in the bay leaf, juniper berries, sugar, orange peel and juice, and season with salt and a good grind of black pepper. Pop in the oven with the lid on for 2 hours, having a look and a stir every now and then and adding some water if it looks like it is drying out.
Recipe Notes

Red Cabbage Sophie Conran

Red Cabbage Sophie Conran