Ingredients
- 50 ml olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tsp caraway seeds
- ½ red cabbage (about 700g), thinly sliced
- 150ml cider
- 100ml red wine or cider vinegar
- 100g (1/2 cup firmly packed) brown sugar
- 100g hazelnuts, lightly roasted
BRAISED RED CABBAGE WITH CIDER & HAZELNUTS
Method
- Heat olive oil in a large saucepan
- Add onion, garlic and caraway seeds stir occasionally over medium heat until soft (7-10 minutes)
- Add cabbage and stir occasionally (8-10 minutes)
- Add cider, vinegar and sugar, stir to combine and cook until liquid has almost evaporated (20-25 minutes), season to taste
- Lightly crush the toasted hazelnuts and scatter over the cabbage
- Serve
- It is great with all meats, duck and game
Comments
Thank you to Sam Young for supporting this demonstration.
To download a printable version of this recipe click here
