Braised Red Cabbage with Rich Redcurrant Jelly
Posted on: April 25 2013
- 80g butter
- 100g onions, diced
- 1 garlic clove, crushed
- 1 red cabbage (approx 1kg), sliced finely
- 200ml red wine
- 50ml red wine vinegar
- 50ml port
- juice of 1/2 orange
- juice of 1/2 lemon
- 60g demerara sugar
- 100g Tracklements Rich Redcurrant Jelly
- 50g smoked lardoons, pan fried until crisp
- salt and pepper
- spice bag; ½ cinnamon stick, 1 orange peel, 1 clove, 3 black peppercorns, 3 sprigs of thyme and 1 bay leaf.
The addition of Rich Redcurrant Jelly takes this cabbage from ordinary to sensational. Experience adulation for your veggies this Christmas!
Preheat the oven to 160°C/320°F/gas mark 3.
Heat the butter in a large casserole dish and cook the onions and garlic on a medium heat until soft and transparent. Add the red cabbage and cook for approx. 5 mins until slightly softened.
In a separate pan, mix together the red wine, red wine vinegar, port, lemon and orange juice, Demerara sugar and Tracklements Rich Redcurrant Jelly and gently heat until warmed through. Add the liquid to the casserole. Add the spice bag, cooked lardons and season. Oven cook for 1hr 30 mins to 2 hours. Check the seasoning, remove and leave to cool.
Remove the spice bag before serving.
If you like this, try adding bacon lardons and a spoonful of Fresh Chilli Jam to Brussels Sprouts as another super Christmas dinner game-changer!