My Braised Red Cabbage with Clementine & Morello Cherry

Name: My Braised Red Cabbage with Clementine & Morello Cherry
Total time: 60 s
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 Red cabbage (cut into 4 wedges); 100 ml Red Wine Vinegar; 2 cloves Garlic (crushed); 2 bay leaves; 1 Clementine (Juice & Zest); 1/2 tsp freshly grated nutmeg; Olive oil; 1 tbsp morello cherry conserve; 1 tsp dried chives

ChefAnton @chefanton75

Bristol

One for my #ROASTDINNER Super simple & packed with flavours using slightly different ingredients from the traditional

ChefAnton @chefanton75

Bristol

One for my #ROASTDINNER Super simple & packed with flavours using slightly different ingredients from the traditional

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Ingredients

1 mins

4 servings

1/2Red cabbage (cut into 4 wedges)
100 mlRed Wine Vinegar
2 clovesGarlic (crushed)
2bay leaves
1Clementine (Juice & Zest)
1/2 tspfreshly grated nutmeg
Olive oil
1 tbspmorello cherry conserve
1 tspdried chives

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Steps

1 mins

1

In an oven proof pan sauté cabbage wedges for a few minutes on each side till they start to caramelise.
2

Add the red wine vinegar & reduce by half then add the remaining ingredients except the conserve & chives...
3

Cover & place in the oven for 30mins or so until the cabbage is tender but still has a bite. Add the chives & conserve & return to the oven till the cabbage is glazed... Season & Serve

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ChefAnton @chefanton75

on November 08, 2020 19:49

Bristol

Ex Chef many moons ago. Still love cooking & eating out.I do not follow weights & measures as a rule I normally follow my instincts using taste & texture. Sometimes it works sometimes it doesn’t. If you would like to know anything about my dishes please feel free to drop me a message...Happy Cooking 🙏😉https://www.facebook.com/Chef-Anton-112369750453490/