Braised Red Cabbage with Mushroom, Hazelnut, & Parsnip Puree - Vegan Recipe

Ingredients

• [Braise:]
• 1 medium red cabbage, washed
• 3 x 375 ml gluten-free beer (regular beer is fine if not GF)
• 20 grams salt
• 25 grams grain mustard
• 60 grams red wine vinegar
• 70 grams brown sugar
• 3–4 sprigs of thyme
• 2 bay leaves
• [Sauce:]
• 1 batch retained cooking liquor from cabbage
• 375 ml gluten-free beer (regular beer is fine if not GF)
• 60 grams caster sugar
• 30 grams red wine vinegar
• 1 1/2 tablespoon arrowroot (mixed with a little water)
• [Additional elements]
• Mixed mushrooms, pan-fried in olive oil
• Parsnip puree (optional)
• Roughly crushed/chopped hazelnuts (~1/3 cup per serve)
• 1 bunch sage leaves (5-6 leaves per serve)