Braised Red Cabbage with Juniper and Red Wine

October 12, 2013

Braised Red CabbageRed cabbage grew relatively well in our first-year garden. Cabbage is one of my favourite ingredients for its versatility. It can be dressed for a crispy salad or softened to enfold meats, and it will keep for most of the winter in your cellar. Try this recipe and you’ll want to grow your own. For the whole deal, serve with sausages and hot mustard – enjoy!

Juniper and CorianderServes 4-6

• 1 small red cabbage, sliced
• 2 shallots, sliced
• 250ml red wine
• 125ml water
• 10 juniper berries, crushed
• 10 coriander seeds, crushed
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar
• 3 tablespoons butter
• sea salt + ground black pepper

In a dutch oven or pot, cook the cabbage and shallot in the butter on medium heat for 15 minutes.
Add the wine and stir. Cook for another 5 minutes.
Add the remaining ingredients, lower the heat, and cover.
Leave to simmer for 30 minutes, stirring once in a while.
Season to taste with salt, pepper, and apple cider vinegar.

Red Cabbage and ShallotsFall

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{ 1 comment… read it below or add one }

kevin October 12, 2013 at 12:58 pm

Beautiful photos– and looks like another smash-hit recipe. Just right for the Harvest Season…

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