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Braised Red Cabbage with Pears, Walnuts and Raisins
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Serves: 8
Try this Braised Red Cabbage with Pears, Walnuts and Raisins from chef, food writer and cookbook author Gill Meller, and you’ll never look back. “Braising gently over a couple of hours takes the cabbage to a whole new level,” says Gill. “Chunks of pear, walnuts and raisins add flavour and texture, and a little cider vinegar and brown sugar gets that balance of sharp to sweet just so. What’s more you can make it a day or two in advance – in fact, it’s better for it.” Enjoy with Gill’s Roast Turkey with Figs, Port and Seville Orange Marmalade and Beef Dripping Roast Potatoes with Peppercorns and Smoked Bacon Lardons. Looking for more Christmas side dishes or still need inspiration for your Christmas main course? Look no further.
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Ingredients
- 25g salted butter
- 1 tbsp extra-virgin olive oil
- 1 onion, halved and finely chopped
- 2 garlic cloves, thinly sliced
- 10g thyme, leaves picked
- 2 bay leaves (fresh or dried)
- 1 tsp coriander seeds, crushed
- 1 red cabbage (approx. 900g), shredded
- 100g soft brown sugar
- 200ml cider vinegar
- 2 firm pears, peeled and roughly chopped
- 100g walnut halves
- 150g raisins
Method
Step 1
Melt the butter and oil in a large pan over a medium heat. Add the onion, garlic, herbs and coriander seeds; cook for 4 mins, stirring. Stir in the cabbage; season.
Step 2
Turn down to low; add the sugar, vinegar and 350ml water. Cover; cook for 1½ hrs, stirring now and then, until tender and juicy.
Step 3
Stir in the pears, walnuts and raisins. Cook, uncovered, for 25 mins more or until the braising liquid has reduced.
Step 4
Add more vinegar or sugar to taste, if needed. Rest for 10-15 mins and serve; or cool and store in the fridge for up to 1 week.
Tips or serving suggestions
Allow an extra 15 mins for the cabbage to rest before serving.
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