Braised Red Cabbage with Rich Redcurrant Jelly
Method Serves: 4 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
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Cooking tools:
- Dutch oven
- Cheesecloth
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Stove
- Oven
Ingredients
- 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
- pepper
- Spice bag; ½ cinnamon stick, 1 orange peel, 1 clove, 3 black peppercorns, 3 sprigs of thyme and 1 bay leaf.
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