The Organic Pantry

Geoffrey Smeddle, in the Sunday Herald, describes this dish: "Watching the purple and white crinkly leaves bubble down to a luscious stew of wintry deliciousness is unbeatable."
1 red cabbbage
1/2 litre orange juice
2 dessert sp brown sugar
1/2 bottle red wine
300ml stock or water
1 large onion, finely sliced
3 Granny Smith apples, peeled and grated
For the herb and spice marinade:
1 cinnamon stick
4 cloves
4 juniper berries
zest of 1 lemon
2 sprigs thyme
1 bay leaf
1. Slice the cabbage in half through the stalk; slice again through the stalk into manageable-sized wedges; cut out the tough central stalk and shred the cabbage finely.
2. Place in a large bowl and cover with the wine, orange juice and sugar.
3. Make the herb and spice bag by placing all the ingredients in a clean piece of muslin and tying it with string; push this into the centre of the cabbage mixture.
4. Weigh everything down with a plate so it is submerged and marinade in the fridge for 24 hours; if you need to, you can add a touch more juice or wine.
5. To cook the cabbage, start by sweating the onion in a pan big enough to take all the cabbge; when it has softened, drain the cabbage from its liquid, keeping the marinade for later; add the cabbage and the grated apple to the onion and continue to sweat for 10 mins.
6. Add all the marinade liquid plus the stock or water so it's all just covered; simmer gently until tender - at least one hour - stirring occasionally, keeping an eye on the liquid levels. The liquid will go down during cooking, but it should remain moist; if it starts to dry out add a little more stock.
7. The finished produce will resemble a compote. It stores in the fridge for four days and can be reheated.

< Prev		Next >