Mary Berry's Simmered Red Cabbage and Cider
Red cabbage is a hearty vegetable and perfect to serve in the autumn as a delicious accompaniment to game dishes.
|1 tbsp||olive oil|
|2 knobs of||butter|
|1kg (2lb 3oz)||red cabbage, finely shredded|
|250ml (10fl oz)||cider|
|4 tbsp||redcurrant jelly|
|Salt and freshly ground black pepper|
You will need: a deep ovenproof saucepan.
1. Preheat the oven to 160°C/140°C fan/Gas 3.
2. Heat the oil and a knob of the butter in a deep ovenproof saucepan. Add the onion and cabbage and fry for 3–4 minutes. Add the cider and redcurrant jelly, season with salt and pepper, bring to the boil and boil for a few minutes.
3. Cover the pan with a lid and place in the oven for 3–4 hours until completely tender. Using a slotted spoon, transfer the cabbage to a warm dish, leaving the juices behind in the pan.
4. Place the pan on the hob and reduce the liquid until the colour has darkened and it has reduced to a syrupy consistency. Stir in the remaining butter, remove the pan from the heat and pour the syrupy liquid over the cabbage in the dish.
Prepare Ahead: Can be made up to 12 hours ahead. To reheat, put into an ovenproof dish, cover with foil and bake in a moderate oven until hot, or stir gently in a pan on the hob.
Freeze: Freezes well once cooked