Braised red cabbage is a delicious accompaniment to the gamey flavour of a slow reared breed of turkey at Christmas, but it could also be served with beef, belly pork, duck or other game such as venison, grouse, or wood pigeon. The health benefits of eating red cabbage are quite extraordinary. Did you know that red cabbage has ten times more vitamin A and twice as much iron as green cabbage? It is also thought to deter cancer, prevent diabetes, slow down the onset of Alzheimer’s, and detoxify the body. It is also good for skin and eye care, weight loss, improving heart health and boosting the immune system. An extraordinary vegetable indeed!
Cabbage, red, finely-sliced
Balsamic vinegar, 8 year old
Orange, zest finely-grated
Pepper, black, ground
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 saucepan on a medium heat, melt the butter and sweat the cabbage with all its 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 the cabbage is soft and melting.