Braised Red Cabbage with Marmalade

Name: Braised Red Cabbage with Marmalade
Cuisine: British
Ingredients: 6 juniper berries crushed; Whole nutmeg for grating; ½ cinnamon stick broken roughly into pieces; 8 whole cloves; Piece of root ginger about the size of a brazil nut, sliced thinly; 1 large onion, peeled and chopped small; 4 large cloves garlic, crushed; 500 g (1 lb 2 oz) red cabbage, very thinly shredded (equivalent of 1 small/medium-size cabbage); 500 g (1 lb 2 oz) red cabbage, very thinly shredded (equivalent of 1 small/medium-size cabbage); 2 tbsp cider vinegar; 2 tbsp Seville orange marmalade; 4 large cloves garlic, crushed; 1 large cooking apple, peeled, cored and chopped small; Freshly ground black pepper and sea salt; Freshly ground black pepper and sea salt; Juice of ½ a large orange; 25 g (1 oz) salted butter

Preparation info

Serves up to
6

Difficulty
Easy

Appears in

The Three Chimneys Marmalade Bible

By Shirley Spear

Published 2016

About

Delicious served with roast pork, venison or duck.

Ingredients

500 g (1 lb 2 oz) red cabbage, very thinly shredded (equivalent of 1 small/medium-size cabbage)

Europe
United Kingdom
Side dish
Vegetarian
Gluten-free
Scotland

Method

Pre-heat the oven to 150°C/300°F/gas 2. Wrap the crushed juniper berries, whole cloves, broken cinnamon stick and sliced root ginger in a muslin square. Melt the marmalade in a saucepan with the orange juice and cider vinegar. Make a layer of half the finely sliced red cabbage in a dee