Danish red cabbage
This is a great accompaniment for roast turkey, goose, pork or duck
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Ingredients (Serves 4)
Quarter the cabbage, remove the stem, then shred the leaves finely.
Melt the butter in a large pan. Stir in the sugar, add the lemon juice and half the blackcurrant or cherry juice, then bring to the boil.
Add the cabbage, turning to coat. Reduce the heat to low, cover the pan and steam the cabbage until tender, about 2 hours, stirring frequently. Add more juice if necessary.
Remove the lid for the last 15 minutes. Add more butter and lemon juice if the cabbage is too sweet.
- 1 red cabbage, about 1.5kg/31/4lb, quartered
- 50g/2oz unsalted butter, plus extra to taste
- 1 tbsp brown sugar
- Freshly squeezed juice of 1/2 lemon or 1 tbsp vinegar, plus extra to taste
- 125ml/41/2fl oz cherry or blackcurrant juice
Quarter the cabbage, remove the stem, then shred the leaves finely.
Melt the butter in a large pan. Stir in the sugar, add the lemon juice and half the blackcurrant or cherry juice, then bring to the boil.
Add the cabbage, turning to coat. Reduce the heat to low, cover the pan and steam the cabbage until tender, about 2 hours, stirring frequently. Add more juice if necessary.
Remove the lid for the last 15 minutes. Add more butter and lemon juice if the cabbage is too sweet.
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