Photo: Angela Moore
Pickled cabbage is outrageously healthy and its sharpness is perfect with pork chops and sausages.
- 100g unsalted butter
- 400g peeled and finely sliced onion (about 6 medium onions)
- 1 clove of garlic, peeled and chopped
- 1 tsp juniper berries, wrapped in a muslin bag
- 300g gewurztraminer wine
- 50g white wine vinegar
- Salt and black pepper
- 1 Savoy cabbage
- 1 tbsp groundnut or grapeseed oil
- 30g smoked bacon lardons
Melt the butter in a frying pan over a medium heat. Sweat the onion, garlic and juniper berries until the onions are soft and lightly coloured (about 20 minutes). Remove the bag of juniper berries and discard.
Add the wine to the pan and boil to reduce to a thin syrup (approximately 50-100 grams). Add the vinegar and reduce for five minutes. Season with salt and freshly ground pepper and remove from the heat. Strain the onion and reserve onion and liquid.
Cut the cabbage in half and remove the tough core. Separate the leaves and cut them into five-millimetre strips.
Heat the oil in a saucepan over a medium-high heat, then add the bacon and cook until lightly coloured. Using a slotted spoon, remove the bacon from the pan and drain on kitchen paper. Add the cabbage to the pan and cook for about seven minutes.
Mix in the onions, bacon and reserved liquid and continue to cook for five minutes, or until the cabbage is tender. Season with salt and freshly ground pepper before serving.
Recipe from Heston Blumenthal at Home, by Heston Blumenthal, published by Bloomsbury, $65.
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