Tuesday, May 23, 2017

What is on the Menu this week. Red cabbage and apple

If you are serving a rich meat like Confit Duck, Goose or even Belly of Pork, traditionally it is served with a relish of some sort to help cut the fat. Red Cabbage is traditional with both duck and goose and Lynne made it to go with Duck Confit and duck fat potatoes recently. It is usual to add a red wine vinegar, but she used Balsamic which adds more depth of flavour and some sweetness.  1 Tablespoon should be enough, but it depends on the strength of the Balsamic you use, so do taste and add more if you think it needs it. You do need a sour sweet taste in this cabbage dish. The sour apples help

1 small red cabbage, cored and roughly shredded - 2 granny smith apples - 2 T butter - 3 crushed juniper berries -1 to 2 T balsamic vinegar - 1 t sugar - water - salt - freshly ground black pepper
Peel, core and slice the apples. In a pan with a lid, melt the butter and gently fry the apples for a minute or two, then add the cabbage, the juniper berries, the sugar and the balsamic. Simmer on a gentle heat with the lid on for half an hour. Add a little water during cooking if the cabbage looks too dry. Taste and adjust the seasoning
Post a Comment