Braised red cabbage
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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.
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Ingredients
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Imperial
- 1 red cabbage, finely shredded
- 125ml of red wine vinegar
- 100g of brown sugar
- 1 large onion, finely sliced
- 750ml of red wine
- 1 tsp green peppercorns
- 1 tsp juniper berries
- 1 sprig of sage
- salt
Method
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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© Great British Chefs 2019