As if we can ignore the imminent festivities – some have got their trees and decs up but we are not quite there yet – we are, however, starting on the festive fodder!
I am sticking to my Teutonic heritage here and going with a nice warming red cabbage recipe. I love eating this with a buttery mash the textures together are out of this world! I would say this an all round winter warmer – great with a hearty stew, Sunday roast or big, juicy bangers.
As all my recipes it’s fancy and prep time is around 5 mins.
The list of ingredients makes this look complicated but it’s honestly not!
1 red cabbage finely chopped
600 ml of veggie stock
100g bacon lardons if a carnivore
1 teaspoon of cumin
1 teaspoon of nutmeg
1 teaspoon cinnamon
3 bay leaves
3 cloves
1 cinnamon stick
2 tablespoons of butter
3 applied peeled and chopped into cubes (not cooking variety)
Glug of cider vinegar
2 tablespoons of sugar
Big pinch of salt
Twist of pepper
If you are using bacon fry it in the butter until brown
Otherwise bung all the ingredients together in a large pot. Keep the lid on and simmer for 45 mins until all the stock has been soaked up.
Take the bay, cinnamon stick and cloves out before you eat.
Enjoy piping hot.
