Nigella se Kersfees: Rooikool met bosbessies

Nigella se Kersfees: Rooikool met bosbessies

The sweetness of a long-braised red cabbage is perfectly punctuated by the almost scouring sharpness of cranberries. En, if you let this stand a little before serving, they – most desirably – help to thicken the juices the cabbage gives off as it cooks. Inderdaad, I always make red cabbage ahead of time: think of it as a vegetable stew, which is better, as all stews are, when the flavours are left to mellow and merge with one another. If you are following suit, then you can cook the cabbage for slightly less than its full time, as it will continue to cook on reheating. Even a small red cabbage seems to make enough to feed an army, but I can’t see the point of leaving half a red cabbage lingering in the fridge. If you’re feeding less than a crowd, just stash what you don’t need in airtight containers in the deep freeze, ready to provide warm succour on cold winter nights.

DIEN 8-10

1 small head red cabbage (approx 800g-900g), in skywe gesny

1 large red onion (approx 200g), peeled and sliced into thin half-moons

2 tbsp soft dark brown sugar

2 tsp ground cinnamon

¼ tsp ground cloves

150g dried cranberries

250g fresh or frozen cranberries

4 tsp sea salt flakes

750ml apple juice from a carton

  • Put all the ingredients into a large, heavy-based pan that comes with a lid, and give a good stir.
  • Bring to the boil over a high heat, stir again, let it bubble away for 10 minute, then clamp on the lid, lower the heat and leave to simmer for 1½-2 hours, or until tender.

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