Red Cabbage With Pickled Shallots |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This tastes wonderful reheated. It can also be served cold with a splash of balsamic vinegar. To reheat, add a knob of butter and place over a low heat for 10-12 minutes or until heated through. Ingredients:
2 tablespoons sunflower oil |
2 red cabbage, shredded |
salt |
fresh ground black pepper |
9 ounces pickled shallots, drained and halved |
5 tablespoons sultanas |
5 tablespoons port wine |
Directions:
1. Heat the oil in a large saute pan and add the shredded cabbage.
2. Season sparingly.
3. Cook over a moderate heat for 10 minutes, stirring occasionally.
4. Stir in the shallots and sultanas, then add the port.
5. Reduce the heat to low, cover and cook for about 30 minutes, stirring occasionally.
6. Add 3 tbsp cold water and continue to cook for a further 10 minutes or until the cabbage mixture is soft and glossy.
7. Before serving, adjust the seasoning.
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