Red Cabbage with Red Wine and Orange
Served as a side dish to your Christmas dinner, or perfectly paired with a roast, our red cabbage recipe had a lovely richness to it, whilst not distracting from your main event.
Ingredients: Serves 8-10
1 kg dark red cabbage thinly sliced
2 red onions peeled and sliced
3 heaped dessert spoons fine cut marmalade
200ml orange juice
200ml red wine
25g unsalted butter
Salt to taste
Method:
Put the marmalade, orange juice and red wine into a large heavy based saucepan and over a medium heat let the red currant melt. Now increase the heat to a slow boil, and reduce the liquid by two thirds watching all the time, as it will very quickly burn if you are not careful.
Add the sliced onions and then the red cabbage filling the sauce pan. As it cooks down stir and add the rest of the cabbage.
When all of the cabbage is in the saucepan cook over a medium heat without a lid. Keep the liquid in the pan to a depth of approximately 5mm (¼ inch). It is very important to watch and stir it at least every 5 minutes during the whole of the cooking process adding water if necessary to keep the liquid at the right depth. If the cabbage gives out a lot of liquid increase the heat to reduce to the correct depth.
After approximately one hour the cabbage should be very nearly cooked (soft but still with a bite, not mushy). You can now season with salt and increase the heat to reduce the cooking liquor completely. It is very important at this stage, to keep turning over the cabbage so that it doesn’t burn.
Remove from the heat, stir in the butter and serve. This batch will make quite a few portions, and will keep for several days if kept covered in the fridge or you can freeze for up to one month.
Reheating: When you are ready to serve from cold, the best way to reheat is in a microwave, until piping hot.