Braised Red Cabbage With Blackberries Recipes

BRAISED RED CABBAGE WITH BLACKBERRIES

Steps:

• Place all ingredients into a large saucepan and bring to the boil on a medium heat
• Mix well and leave to simmer for approx 60-75 minutes, stirring occasionally. If it is looking too dry during cooking, add in a little more wine or water.
• Add salt and pepper to taste. Serve.

BRAISED RED CABBAGE

Steps:

• Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

BRAISED RED CABBAGE

Steps:

• Melt butter in a large, deep skillet over moderately high heat. Add shredded cabbage, onion, raisins, black peppercorns, and juniper berries and cook and stir until cabbage is wilted, about 15 minutes. Add red wine, red wine vinegar, grenadine, orange zest and blackberry jam. Bring to a boil, then reduce heat and simmer until liquid is reduced and cabbage is tender and glazed, stirring frequently. Remove the orange peel. Season cabbage with salt and black pepper to taste.

HUNTSMAN'S BRAISED RED CABBAGE WITH BLUEBERRIES

Steps:

• Saute the shallots in olive oil until translucent, then add red cabbage and mushrooms and cook until wilted.
• Stir in the garlic, thyme, juniper, salt, pepper, chives, and brown sugar, top with wine, bring to a boil, lower heat, cover and simmer 30 minutes, Stir occasionally and add a little water if it becomes dry.
• Remove lid, and stir in blueberries and taste for acidity. Different wines have different acidity and you will achieve a balance by adjusting the brown sugar if needed.
• Cook over low heat for another 15 minutes or so, stirring frequently.

BLACKBERRY BRAISED RED CABBAGE WITH VENISON

Steps:

• 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.