This boozy, slow-cooked veggie side dish deserves pride of place on your Christmas table...
This boozy, slow-cooked veggie side dish deserves pride of place on your Christmas table...
Our braised, ruby red cabbage is bursting with festive flavours – think smoked salt, star anise and cinnamon sticks, with generous glugs of red wine and port. It is Christmas, after all…
Ingredients
Serves 6
- 6 red cabbages, sliced
- 800ml red wine vinegar
- 800g soft light brown sugar
- 1tbsp mixed sweet spice
- 800ml orange juice
- 800ml port
- 1.2kg cranberry sauce
- 8tbsp balsamic vinegar
- salt and pepper, to season
Method
- Place all ingredients (except the cranberry sauce) in a large, deep roasting pan – one that has a lid - and generously season with salt and pepper.
- Cover with the lid and put in the oven at 150 to steam roast until just cooked (around 60-90 minutes).
- Once the cabbage is cooked, strain off and reduce the cooking liquor by half on a medium heat hob.
- When reduced, add the cranberry sauce & balsamic vinegar to the liquor and check the seasoning – adjust to how you like it.
- Fold back through cabbage and serve immediately.
For the perfect pairing, give our Slow-cooked, Honey-glazed Ham Hock recipe a go for the ultimate festive feast.
Watch our Group Development & Training Chef, Kamil, dish up this proper PIG festive feast over on our Christmas YouTube series: PIG Tales.
