An easy side for your Christmas day menu, that's perfect with the marmalade-glazed ham and chestnut puff pies. It can be made in the morning and gently heated through when required.
Spiced Red Cabbage with Juniper and Bay
Ingredients
- 1 small red cabbage
- 2 tbsp (about 1.75 tbsp) butter
- 1 red onion, finely sliced
- 1 tsp juniper berries, lightly crushed
- 1 star anise
- ½ cinnamon stick
- 2 bay leaves
- 1 small quince or eating apple, grated, leaving the core behind
- 4 tbsp red wine vinegar
- 2 tbsp red currant jelly
Method
- Slice the cabbage as finely as possible (this OXO Good Grips Mandoline at Amazon is ideal for the job), discarding the core and any tough pieces of leaf.
- Melt the butter in a pan with a tight-fitting lid (such as the HexClad Deep Saute pan) over a medium heat. Cook the onion, uncovered, for 5 minutes until softened, but not browned.
- Stir in the spices and bay, then add the cabbage, grated quince or apple, red wine vinegar and sugar plus about ⅓ cup + 1 tbsp (100ml) cold water. Stir until thoroughly mixed. Season.
- Bring to the boil, then cover tightly and simmer for about 20 minutes, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. Stir in the red currant jelly, allowing it to melt and glaze the cabbage, then serve.
Looking for more festive sides? Try Clodagh McKenna's Winter Slaw – a beautifully seasonal and bejewelled dish that brings freshness and crunch to the table.
