Braised Red Cabbage

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I was inspired to give this a try after seeing and tasting it at a Kitchen Aid event I attended recently. Beautiful flavour, and perfect for my New Years Day steak pie. So I gave it a trial run…..delicious!    I even went all out and made proper Goose fat roasties. Mmmmm.

 

Makes enough for 10-12 people

500g red cabbage – sliced

250g onions – chopped

250g cooking apples – peeled, cored and chopped

1/2 garlic clove

1/4 tsp nutmeg

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1 heaped tbsp brown sugar

2 tbsp red wine vinegar

15g butter

 

  1. Preheat your oven to 150 deg
  2. Shred the cabbage then start to layer your dish, cabbage, seasoning, onions, apple, spices and sugar. Continue to layer up.
  3. Now pour in the red wine vinegar and top with the butter.
  4. Put a lid onto the casserole dish and cook for about 2.5 hours.

This is great as any leftovers you can pop in freezer for a later date or even use through a pie.

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Spiced Braised Red Cabbage

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Having some Red Cabbage left over, I decided to try my hand at a spiced red cabbage as I’m having red meat tomorrow and think this will be the perfect side dish.

Makes a full 400g jar

1/2 large Red Cabbage – very finely sliced

1 bramley apple – very finely sliced

1 garlic glove – sliced finely

3 tbsp brown sugar

3 tbsp red wine vinegar

For the spice bag:-

5 cardamon pods

1 cinnamon stick (or 1 tsp cinnamon)

1 star anise (or you could use chinese 5 spice)

1 muslin bag (I didn’t have this, so I used a tea bag!)

 

  1. First of all preheat your oven to 130 deg.
  2. Place all the spice ingredients into the muslin and gather to tie together and make a bag. If you don’t have this you can use a Tea Bag, I emptied the tea out carefully by cutting the top off the T Bag, added in all the spices and tied with some thread. If using the T Bag you will need to cut up cinnamon stick or use powder. 20160802_135138
  3. Place the spice bag in a casserole dish. Then layer the cabbage, garlic, apple and brown sugar. 20160802_135751
  4. Then pour in the red wine vinegar. Place lid on dish and put in oven and cook for 3 hours.
  5. You might need to stir half way through.                                                                          20160802_140600  20160802_140608
  6. Once finish, remove and serve. Or let cool and place in fridge for next day or later.

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Marinated Chicken with Homemade coleslaw

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Serves 2

Chicken Marinade:

3 garlic cloves, peeled and crushed

3 tbsp of soy sauce

2 tbsp of honey

2 tbsp of tomato ketchup

1 tsp of ground ginger

2 Chicken Breasts

Coleslaw:

1/4 red cabbage

4 carrots, peeled and grated

2 spring onions, washed

3 tsp of sweet chilli sauce

1/2 lime, juiced

3 tbsp of mayonnaise (light to save on those calories)

1 pinch of salt

1 pinch of pepper

 

1. Combine the garlic, tomato ketchup, soy sauce, honey and ground ginger to make a paste. Flatten the chicken breasts using a mallet or rolling pin, coat the 2 chicken breasts with the paste and marinade in the fridge for a least an hour.

2. Meanwhile, for the coleslaw, finely shred the cabbage and carrots, then finely slice the spring onions.

3. Combine the sweet chilli sauce, lime juice, seasoning and mayonnaise in a large bowl and stir to combine. Mix through the cabbage, grated carrot and spring onion until coated in the dressing and set aside in fridge until required.

4. Heat some oil in a griddle and cook chicken breasts until cooked through, approx 25 mins. Or heat oven to 200 deg and cook on a baking tray for approx 30-40 mins.

5. Serve on chicken on a plate and side with the coleslaw….yummy!