This is a wonderfully savoury side dish that works perfectly with roast lamb. The slight tang of vinegar also helps it to cut thorough fatty meats such as pork belly. It is quite a simple dish to prepare, the biggest task being the cutting of the cabbage itself.
1 red cabbage
1 red onion
1 sprig thyme
2 bay leaf
2 star anise
2 cups soft brown sugar
2 cups of red wine
2 teaspoons each of fennel, cumin & coriander seeds
- Peel and slice a red onion and soften, in a little olive oil, over a low heat.
- Remove the tougher outer leaves from the cabbage and cut into quarters.
- Cut out the core and slice thinly.
- Add to the pan with a bouquet garni of fresh thyme, star anise & bay leaf.
- Add the brown sugar & the of red wine vinegar and cook gently until soft (approximately 2 hours). Give it a stir every now & then to ensure it doesn’t catch and burn on the bottom.
- Dry fry the spices for a few minutes, keeping them moving so they don’t burn.
- Once the cabbage is done, remove the bouquet garni, stir in the spices, and serve.