Braised red cabbage - Raymond Blanc OBE (2024)

Recipes

Braised red cabbage - Raymond Blanc OBE (1)

Braised red cabbage is a delicious accompaniment to the gamey flavour of a slow reared breed of turkey at Christmas, but it could also be served with beef, belly pork, duck or other game such as venison grouse, or wood pigeon. The health benefits of eating red cabbage are quite extraordinary. Did you know that red cabbage has ten times more vitamin A and twice as much iron as green cabbage? It is also thought to deter cancer, prevent diabetes, slow down the onset of Alzheimer’s, and detoxify the body. It is also good for skin and eye care, weight loss, improving heart health and boosting the immune system. An extraordinary vegetable indeed!

Ingredients Required

Ingredients

2kg: Cabbage, red, finely-sliced

30: Juniper berries

15g: Sea Salt

40g: Butter

2: Cinnamon sticks

4: Star anise

250ml: Orange juice

250ml: Ruby Port

250ml: Water

50ml: Balsamic vinegar, 8 year old

200g: Redcurrant jelly

1: Orange, zest finely-grated

1 pinch: Pepper, black, ground

Cooking Method

Step 1

Preheat the oven to 150°C.

Using a pestle and mortar, grind the juniper berries and the salt into a fine powder.

In a large bowl, mix the sliced cabbage with the salt and juniper and leave it to cure for 30 minutes. This will start to draw out the juices from the cabbage and start the exchange of flavours with the juniper.

Step 2

In a large oven-proof saucepan on a medium heat, melt the butter and sweat the cabbage with all its released juices for 5 minutes.

Add all the remaining ingredients and bring to a boil.

Chef tips

"Braised red cabbage can be prepared up to four days in advance and kept in the fridge."
"Be sure to check the cabbage halfway through the cooking time to ensure that the moisture does not evaporate and catch on the bottom of the pan – add a few spoons of water if necessary."