Braised Red Cabbage

Basic Recipe 59

Preparation info

  • Makes

    500 g

    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 1×500 g Red cabbage
  • ½ Stick cinnamon
  • 2 Juniper berrie


Remove any wilted or damaged leaves from the cabbage. Cut into quarters and remove the core. Slice the cabbage as thinly as possible with a sharp knife and place in a deep tray. Tie up the cinnamon and juniper berries in a piece of muslin cloth and add to the cabbage. Add the remaining ingredients except the butter and mix well. Cover with clingfilm and marinate in the fridge for 12 hours.