- 1 small red cabbage, cut into wedges and core removed
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 4 tbsp goose fat (or use rapeseed oil to make to vegetarian)
- 2 tbsp chopped ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
For the dressing
For the dressing, put the wine, vinegar, cloves and cinnamon in a saucepan. Cook for 15-20 mins until the liquid has reduced by 3/ 4 (to about 75ml ). Add the orange zest and juice to the pan with the crème de cassis, and set aside to keep warm.
Next, shred the cabbage as finely as possible. Heat a wok until very hot, then add the goose fat and fry the cabbage and ginger for 10 mins. Toss through the dressing and cook for 5 mins more until the cabbage is softened but retains a good bite, serving sprinkled with sea salt.