Braised red cabbage

For 6 people

Preheat the oven to 160ºC/325ºF

24 chestnuts

Score the chestnuts and simmer for about 10 minutes. Allow to cool, and peel off the skins with a knife.

1/4lb chunk of streaky bacon

Remove the rind and cut the bacon into lardons (strips) Simmer for 10mins in 1.5 pints of water.

2oz thinly sliced carrots
1/4 lb sliced onions
2 tbsp butter

Cook the bacon, carrots and onions in butter slowly in a large casserole dish for 10mins without browning.

2lb red cabbage leaves cut into 1/2 inch slices

Stir in the cabbage leaves and when well covered with the butter and vegetables, cover and cook slowly for 10min.

3/4lb diced tart apples
2 cloves mashed garlic
1/4 tsp ground bay leaf
1/8 tsp clove
1/8 tsp nutmeg
1/2 tsp salt
1/8 tsp pepper
3/4 pint good red wine
3/4 pint brown stock or beef bouillon

Stir in all the ingredients listed above. Bring to simmering point on top of the stove. Cover and place in the middle of a preheated oven. Regulate heat so that the cabbage bubbles slowly for 3 to 4 hours.

Add the chestnuts to the cabbage, cover and return casserole to the oven for 1 to 1.5 hours more, or until the chestnuts are tender and all the liquid in the casserole has been absorbed by the cabbage. Taste carefully for seasoning, and serve as follows.

(If not served immediately, leave aside uncovered. Reheat slowly before serving.)

4 or 5 sprigs parsley                             

Turn into a vegetable dish or heap around your meat, and decorate with parsley.

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