3 Interesting months and Braised Red Cabbage

WP_20141120_11_54_42_ProA series of unforseen circumstances and events, and its been 3 months since my last post. Acute Bronchitis, infected leg after an amazing trip to Tunisia, and a health scare with the Mrs knocked my mojo for six. Things started to get better after a work event in late November, driving tanks in wet muddy fields, it was awesome, the antibiotics also had started to do their thing!

WP_20141224_11_28_29_ProSo my last post of 2014 is a twist on the Christmas staple of Braised Red Cabbage.  This is a dish I always cook at least one day in advance as the flavours develop when left to rest in the fridge, well covered in cling film and foil. This year, I added some more unusual additions in the form of Ras Al Hanut spice mix (I use the Steenbergs variant which is awesome), some Ginger, and Pomegranate Molasses, along with some Kirsch soaked Barberries at the end, which definitely added an extra ‘Christmas’ element to the dish and Middle Eastern influence.

The Ingredients

  • 1 Red Cabbage thinly sliced
  • 2 Onions, thinly sliced
  • 3 Apples (Cox’s work well), randomly cut to form different sized pieces!
  • 30g butter
  • 1 Orange (or 2 Satsumas), juiced
  • 150 ml Port
  • 3 Tbsp Moscatel Vinegar (Red wine will do but its sharper)
  • 3 Star Anise
  • 1 5cm Cinnamon Stick
  • 3 Tbsp Brown Sugar
  • 1 Clove Garlic
  • 2 Tsp Ral Al Hanut
  • 1 1/2 Tsp Ginger
  • 1/4 Grated Fresh Nutmeg
  • 50 g Barberries steeped in Kirsh for 24 Hours
  • 2 Tbsp Pomegranate Molasses

Thinly shred the Cabbage, Onion and slice the Apple into pieces about 3-4 mm thick, we want them to retain some texture during the cooking process and not break up and go mushy.

Put some butter and Oil into a Dutch Oven or decent sized oven proof pot, and heat on the hob, adding the Onion first, then the Cabbage and stir for a few minutes. Add the rest of the ingredients (except the Barberries and Kirsch),  and keep stirring ensuring all the ingredients are well mixed.

I put a layer of foil on the Dutch oven before adding the lid and placing in a pre-heated oven at approximately 130 degrees (fan). Cook for about 2 hours, stirring every 1/2 hour.

After the 2 hours, remove from the oven, stir once more, replace the lid and let cool, before transferring to a dish that will fit in your fridge, covered with cling film, and then tin foil.

The dish just needs to be reheated on Christmas day (or whenever you decide to have a go!), and add the soaked Barberries for the last ten minutes, which add the occasional ‘zing’ of Christmas spice.

Hope you all had a great Christmas and Happy New Year.

See you in 2015…………..L8ers……………..