Red cabbage
Author: Martin Charlton
Ingredients
- 30ml olive oil
- 2 garlic cloves, sliced
- 1 banana shallot, sliced
- ¼ red cabbage, shredded
- 30ml red wine
- 1 tbsp red wine vinegar
- 1 tbsp brown sugar
- 100ml hot vegetable stock
- salt and freshly ground black pepper
Method
- Heat the oil in a saucepan over a medium heat.
- Add the garlic and shallot and fry for 2-3 mins to soften.
- Add the red cabbage and continue to cook for 5 mins.
- Add the red wine, vinegar and sugar.
- Bring to the boil, reduce the heat and simmer for 4-5 mins, until the liquid volume is reduced by three quarters.
- Add the stock and simmer for another 5 mins, until the cabbage is cooked through.
- Season to taste and pour into a large warm bowl to serve.
