Red cabbage & orange

    Red cabbage & orange


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    Red cabbage, cooked slowly, improves with keeping and any that is left over can be served with another meal.

    Serves: 8 

    • 1.5 kg red cabbage, finely shredded
    • 2 medium oranges
    • 1 small onion, peeled and finely chopped
    • 1 clove garlic, peeled and crushed
    • 2 tablespoons caster sugar
    • 3 tablespoons red wine vinegar
    • Salt and freshly ground black pepper
    • 1 bay leaf
    • 1 tablespoon treacle
    • 30 g butter

    Preparation:25min  ›  Cook:2hours  ›  Ready in:2hours25min 

    1. Put the cabbage in a large bowl. Finely grate the rind from 1 orange and squeeze the juice. Stir the rind and juice into the cabbage with the onion, garlic, sugar, vinegar, salt and pepper and the bay leaf. Cover and leave to stand overnight.
    2. Melt the treacle and butter in a large, heavy-based, stainless-steel or enamel saucepan. Stir in the cabbage mixture and slowly bring to the boil, stirring occasionally. Reduce the heat, cover and simmer, stirring every 30 minutes, for 2 hours, or until the juices have almost evaporated and the cabbage is tender. Remove and discard the bay leaf.
    3. Thinly pare the rind from the remaining orange and cut it into very fine shreds. Stir half the shreds into the cabbage, then spoon it into a serving dish and sprinkle with the remaining shreds. Serve with sausages or grilled meats and mashed potatoes.
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