Red Cabbage with Orange
Serves: 3 (can be frozen as individual portions). Prep: 35 – 50 mins.
For a better flavour, make in advance and allow to marinate overnight.
This goes well with duck or pork. It can be left in the fridge overnight after cooking and reheated.
INGREDIENTS:
- 300-350g red cabbage
- 1 orange
- 1 tsp garlic paste
- ½ red onion
- 20g brown sugar
- 4 tsp wine vinegar
- Salt & pepper
- 6 tsp butter
- 30ml (6 tsp) water
METHOD:
- Remove the outer leaves of the cabbage, cut out the central hard core and discard.
- Cut up, then shred, the main part of the cabbage.
- Put the chopped cabbage in a colander, wash in cold water and leave to drain.
- Finely chop the onion and put it in a large bowl, along with the drained cabbage.
- Remove the zest of the orange and chop it into small piece, then put it into a small bowl.
- Extract the juice from the orange and add it to the small bowl with the zest.
- Add the sugar, garlic paste and vinegar to the bowl and mix everything together, then add the contents of the small bowl to the cabbage and onion, and mix everything together.
- Season with salt and pepper to taste and mix again.
- Cover and put to one side in a cool place or fridge, to marinate overnight.
- To cook, melt the butter in a large saucepan over medium-high heat.
- Add the bowl of cabbage and its contents to the pan, along with the water. Mix well, bring to a simmer and put the lid on.
- Reduce the heat to a medium level.
- Leave to simmer for at least 25 minutes, but keep an eye on the pan and stir occasionally, add a little more water if the pan is drying out to avoid the cabbage burning.
- Cook until the cabbage is soft and wilted, and all the liquid has evaporated–this may take up to 45 minutes in total.
