A delicious side for autumn and winter. It’s from ” The Abel & Cole Veg Box Companion” by Keith Abel. It can be made a day or two in advance and be reheated. It also freezes well.
Ingredients
- A splash of olive oil
- 1 cinnamon stick
- 8 cloves
- 2 bay leaves
- ½ large red cabbage finely shredded, white core removed
- 2 clementines zest and juice
- ½ lemon zest and juice
- 2 tbsp demerara sugar
- a mug red wine
- sea salt and freshly ground pepper
Servings:
Instructions
- Add a splash of oil to a heavy based pan over a low heat. When hot, add the spices and bay. Add the cabbage, clementine juice, a grating of clementine and lemon zest, the sugar and half a mug of wine. Cover.
- Simmer over a very low heat for about 1 hr. Stir now and again. Add more wine if needed, so it doesn’t dry out on the bottom of the pan.Uncover after 1 hr. Turn the heat up.
- Splash in more wine, little by little, letting it guzzle it up like a risotto. Taste. The cabbage should be dark, glossy and sweet. Adjust the seasoning.Finish with a squeeze of lemon juice and a little more zest.
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