Braised Red Cabbage
A delicious accompaniment that complements the gamey flavour of a slow reared variety of turkey but could be served with beef, belly pork, duck or other game such as venison, grouse, or wood pigeon.
Cooking time: 1hr 20 mins.
|2kg||Cabbage, red, finely sliced (*1)|
|50ml||Balsamic vinegar, 8 year old|
|1||Orange, zest finely grated|
|1 pinch||Pepper, black, ground|
This recipe can be prepared 4 days in advance and be reserved in the fridge.
Preheat the oven to 150°C.
Using a pestle and mortar, grind the juniper berries and the salt into a fine powder. In a large bowl, mix the sliced cabbage with the salt and juniper and leave to cure for 30 minutes. This will start to draw out the juices from the cabbage and start the exchange of flavours with the juniper. In a large oven-proof sauce pan on a medium heat, melt the butter and sweat the cabbage with all it’s released juices for 5 minutes.
Add all the remaining ingredients and bring to a boil. Place a lid on the pan and transfer to the preheated oven and braise for 1 hour and 20 minutes until cabbage is soft and melting (*2). Taste and adjust the seasoning if required.
Recipe © Raymond Blanc 2014.
Photograph © David Griffen 2014.