Cook cabbage in cider, with juniper and caraway, top with pan-fried spare rib pork chops and bake for a warming, hearty supper
- 1 large onion
- 50g pork dripping or lard
- 750g white cabbage
- 1 medium cooking apple (about 200g)
- 1 tsp juniper berries
- 1 tsp caraway seeds
- 500ml dry cider
- 4 pork chops (each weighing about 200g)
- 1 tbsp oil
- 1 chicken stock cube
- mashed potatoes, to serve
MethodFry the onion over a medium heat, stirring frequently, for about 5 mins.
- ½ red cabbage
- 1 tbsp olive oil
- knob of butter
- 1 red onion, sliced
- 125ml red wine vinegar
- 140g soft dark brown sugar
- 1 red chilli, finely chopped
- 2 rosemary sprigs
- 1 large Bramley apple, cored and roughly chopped
- 8 kabanos sausages, cut into finger lengths
- Halve the cabbage, remove the tough stem and thinly slice. Place in a large pan with all the other ingredients apart from the sausages, then mix in 300ml water and some salt and pepper.
- Bring to a simmer, then reduce the heat, cover with a well-fitting lid and gently cook for 1½ hrs, stirring frequently. If too dry, you can add a little more water.
- Add the kabanos to the cabbage mixture, place a lid on the pan and gently simmer for 20 mins. Remove the lid and cook for a further 10 mins. Serve alongside some simple mash or boiled potatoes.
- 1 tbsp butter
- 1 red onion, thinly sliced
- 1 small red cabbage (about 600g/1lb 5oz), cored and thinly sliced
- 5 tbsp balsamic vinegar
- 3 tbsp soft brown sugar
- 1 tsp mixed spice
- 2 tbsp redcurrant jelly
- 4 venison steaks (about 175g/6oz each)
- 175g blackberry
- 2 tbsp crème de mure or crème de cassis (optional)
- 1 tbsp oil
- mashed potato, to serve
- Melt the butter in a large saucepan, add the onion and cook slowly for 10 mins until really soft. Add the cabbage, vinegar, sugar, mixed spice and half the jelly along with 100ml water, then season. Bring to the boil, stir, then cover with a lid. Cook for 40 mins over a medium-low heat. Meanwhile, remove the venison from the fridge to come to room temperature.
- Add the blackberries and crème de mure or crème de cassis, if using, to the cabbage mixture. Continue cooking, uncovered, for 5-10 mins until the liquid has evaporated and the blackberries have broken down slightly.
- Heat a frying pan until hot. Rub the venison steaks with the oil, then season. Cook in the hot pan for 4-5 mins on each side, depending on thickness, for medium-rare. In the final 1 min of cooking, add the remaining jelly to the pan and spoon it over the steaks as it melts. Remove the steaks from the pan and leave to rest. Serve the cabbage and venison with mashed potato.
- 1½ kg red cabbage
- 2 onions, chopped
- 4 Granny Smiths apples, peeled and cored and chopped
- zest 1 orange or 2 clementines
- 2 tsp ground mixed spice
- 100g light soft brown sugar
- 3 tbsp cider vinegar
- 300ml dry cider
- 25g butter
- Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.
- Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.