Braised red cabbage

Red cabbage doesn’t know when to die. No matter what you do to it. For this dish I cooked it for hours. Wasn’t particularly fond of the result. Froze some of it and improved it upon the recooking. But it was still only just soft.

I began with Rick Stein’s Taste of the Sea recipe, served on the side of a stuffed rabbit dish. We had the left-overs today with duck breast plainly fried in its own fat. I added chopped up soft prunes to the cabbage as it bubbled away. After I’d finished cooking the duck, I fried some pine nuts and stirred them through the cabbage. Mark II was much better than Mark I. Sorry about that, Jared. We’ll have to revisit red cabbage some time.

I would have simply dry roasted the nuts, but with the duck fat to hand, why would one resist?


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