This is a great vegetable for a cold winter nite, and goes very well with meat, pies etc. I served this with a home made chicken paprika pie, it was great pairing - the acidity in this veg helped to cut through the fat from the super rich buttery shortcrust pastry I made for the pie.
Serve 6-8p
1/2 a cabbage (either red or normal), julienned.
2 medium red onion, or 2 to 3 shallots
2 cloves of garlic, chopped
50g of butter
3/4 cup of cranberries (or raisins)
1 tsp of sugar
1 tsp of salt
2 tsp of balsamic vinegar
1/4 cup of apple cider vinegar
1/2 cup of chicken stock (1 tsp of Vegeta and water will do)
This time, I used the normal green cabbage, and coloured the dish red by adding 1/2 a cup of beetroot juice which I had from boiling fresh beetroot to made an accompaniment beetroot salad.
Heat a heavy based pot with olive oil, and saute the onion and garlic till softened. Add cabbage. Saute the cabbage till soften, and melt butter on top of it. Add the salt and sugar for seasoning. When pot is hot enough, ie cabbage is "drying" out, add all the other "liquids to deglaze the pan and start to caramelise the cabbage. Cover with lid and simmer on low for 15-20 minutes. Switch heat off, and leave to rest for another hour an hour. When ready to serve, open lid, reheat and at same time reduce liquid, until rich caramlised texture. Crack some pepper over before serving.
The cabbage will be still slightly crunch, sweet and sour, very appetising.
Bon Appetite!
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