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Ooh, it's all about the cabbage.
Good with fatty things like pork or duck, though had it the other day with a chicken and roast potatoes (chopped small and cooked around the bird with a bit of lemon thyme - yum).
Ingredients
Makes 4 servings
- 1 red cabbage finely sliced
- 1 large onion finely sliced
- 30g butter
- 60ml white wine vinegar
- 1 tbsp Muscavado sugar (the really dark stuff)
- 200ml water (or stock)
- 3 tbsp Balsamic vinegar
- salt & pepper
Preparation
Sweat the onion with the butter in a deep, lidded saucepan for 10 minutes until soft and just this side of pale golden.
Add the white wine vinegar and reduce for 5 minutes or so, or till about a 3rd of the volume (try not to stick your head over the pan too much (for obvious reasons), but the vinegar has reduced enough when the the acrid burning in your nose and eyes has subsided a bit).
Stir in the sugar and let it dissolve, then add the cabbage and then the water.
Cover and cook for a good 45 minutes to an hour, or until the cabbage is very tender. Add more water if it looks like it's boiling dry.
Uncover the pan and add the balsamic vinegar. Reduce any liquid that's left so it's sweet, sour, buttery and relatively thickened. The cabbage should be coated in it rather than drowning. Season with salt & pepper and serve.
Incidentally this keeps for a good week or so in the fridge.
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Comments
We used to eat something like this in switzerland except we would add chestnuts, which you could just buy frozen at the supermarket, saute a little to caramelise, then add to the dish.
mmm - caramelised chestnuts, will have to try that. Had somebody (my mum) reminding me about adding raisins and cinnamon / cloves the other day. Well that's 2 Forks just there :)
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