Lucy Cufflin

Compote of red cabbage

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Preparation info

  • Serves:

    8

    • Difficulty

      Easy

    • Ready in

      1 hr 20

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

We were in a fabulous Bistro in Annecy and, as we were choosing from the menu, a basket of crusty bread, some wonderful, salty butter and a ramekin of finely chopped, cold cabbage compote arrived in front of us. Piling the cabbage onto buttered bread like a paté, we were amazed at how gorgeous cold cabbage could be! This recipe is delicous as a hot side dish too.

Ingredients

  • 2 tablespoons onion only base
  • 25 g butter
  • ½ red cabbage, sliced finely
  • 275 ml red wine
  • 150 ml water
  • 50 g brown sugar
  • 1 tablespoon wine vinegar
  • 1 tablespoon tomato purée
  • 1 clove garlic, peeled and crushed
  • salt and pepper

Method

  1. Follow the method to make the onion base.
  2. Put all the ingredients into a saucepan, stir to combine and bring to the boil. Turn the heat down and simmer gently for 45 minutes to 1 hour. Alternatively, put the ingredients into an ovenproof dish, cover with foil and bake for 2 hours.
  3. The cabbage should be wet, but not runny and the sauce should be syrupy and shiny. If there is too much liquid, take the lid off and boil furiously until the liquid has evaporated and the cabbage is glossy and sticky.