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Braised red cabbage

Braised red cabbage

PT50M

1
To start the dish, add the sugar and vinegar to a large pan and bring to a simmer. Reduce the mixture to a thin syrup consistency, then add the onion and red cabbage
  • 125ml of red wine vinegar
  • 100g of brown sugar
2
Sweat the cabbage for 15 minutes, then add the juniper berries, sage and peppercorns. Pour over the red wine and cook on a low heat until the cabbage is tender and the red wine is syrupy in consistency. Season with a little salt and serve
  • 1 red cabbage, finely shredded
  • 1 large onion, finely sliced
  • 1 tsp green peppercorns
  • 1 tsp juniper berries
  • 1 sprig of sage
  • 750ml of red wine
  • salt

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Braised red cabbage

 
 

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