- 1 small red cabbage (about 900g)
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 1 sliced red onion
- 70g soft light brown sugar
- 70ml cider vinegar
- 150ml red wine
- a large knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 cinnamon stick
Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.
Twists: Preserved lemon & cranberryPut the chopped peel of 1 large or 2 small preserved lemons (discard the pith, pulp and seeds) in a large pan with 100g fresh or frozen cranberries, 1 tsp ground coriander, 6 cloves and 1 tbsp honey. Replace the red wine with 150ml cranberry juice, add the other ingredients and cook as per the recipe above.
Twists: Apple & ginger winePut 2 chopped eating apples, 2 star anise, 2 slices ginger and 1/2 tsp mixed spice in a large pan. Replace the red wine with 150ml ginger wine, add the other ingredients and cook as per the recipe above.
Twists: Bacon, maple & pecanHeat a drizzle of vegetable oil in a large pan and fry 4 chopped smoked bacon rashers. When crispy, add 2 tbsp maple syrup, the pared zest of 1 orange and 50g roughly chopped pecans. Add the other ingredients and cook as per the recipe above.