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Pigeons with a Compote of Red Cabbage
- Serves
4
- Difficulty
Medium
Published 1978
I always think of this as a New Year’s dish. It’s a simple pigeon casserole which can be made ahead and re-heats well. This is one of those dishes which are particularly heartening on a cold day, and the temperature usually seems to drop once the excitement of Christmas Day has passed.
Ingredients
2 roundedtablespoons 2 x 15 ml 4
Method
First make the compote. Peel the onions and chop them roughly. Melt the butter in a large flameproof casserole over a medium heat, add the onion and cook until soft and just beginning to brown. Meanwhile chop up the red cabbage finely. Peel the ginger and the garlic and chop them together finely. When the onion is soft add the chopped ginger and garlic followed by the cabbage. Add the caraway s
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