This braised red cabbage recipe from Andy Waters, which is lightly spiced with peppercorns and juniper, makes a rich and aromatic winter side dish – perfect to serve up with a sunday roast, or alongside confit duck legs.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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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
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
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