Recipe Slow cooked red cabbage

[Morning Glory]

Red cabbage is usually cooked as a sweet/sour side dish. This is an alternative way to cook it. Pot roasted in chunky wedged with beer, it takes on a deep earthy flavour and can be the star of the meal if you choose. It would also make an excellent accompaniment to sausages, grilled meat or roast game.

Ingredients (serves 2 -4)
2 banana shallots
20g butter (use vegetable oil for vegan alternative)
½ a red cabbage (cut root to tip)
Large sprig of rosemary
Small bunch of thyme (tied with string)
A few fresh bay leaves
10 juniper berries, lightly crushed
1 head of garlic
200ml dark beer
1 tsp sugar (or to taste)
Salt to taste

Method

1. Heat the oven to 160 C
2. Peel the shallots and cut in half (root to tip).
3. Melt the butter in a frying pan until foaming. Add the shallots, cut side down and cook over a medium heat until the cut side is golden brown. Set aside.
4. Cut the half cabbage into two wedges (root to tip). Remove any thick parts of stalk.
5. Slice the top off of the head of garlic (do not peel).
6. Place all the ingredients except for the sugar and salt in an ovenproof pan with a lid.
7. Cover and place in the oven. Cook for approximately 1½ - 2 hours, basting the cabbage occasionally.
8. Add salt and sugar to the sauce, to taste.

 

[Timenspace]

Appetizing! What a splendid idea to bake it in beer! Does it retain soem of the beer darkness? The cabbage has this lovely shine almost glaze to it, I was surprised at the relatively low temp to bake it 160C, but I assume that is the scret to the slow cooking it. Lovely to have used shallot. It looks as if it is bite tender, is it?