Spiced Red Cabbage with Juniper & Pears
A fragrant and flavorful side of red cabbage with juniper and sweet pears, perfect for holiday feasts.
Equipment
- Large heavy-based pan
Ingredients
- 2 tbsp olive oil
- 2 onions halved and sliced
- 2 large garlic cloves chopped
- 30 juniper berries chopped
- 1 red cabbage about 1kg, quartered, cored, and shredded
- 2 tsp ground cinnamon or 2 cinnamon sticks
- 4 tbsp red wine vinegar
- 3 tbsp light muscovado sugar
- 600 ml vegetable stock
- 2 firm pears peeled, cored, and each cut into 8 wedges
Instructions
- Sauté the Onions: In a large heavy-based pan, heat the olive oil over medium heat.
- Add the sliced onions and sauté for about 8 minutes, until softened.
- Add Garlic and Juniper: Stir in the chopped garlic and juniper berries and cook for an additional minute.
- Cook the Cabbage: Add as much shredded cabbage as possible to the pan, stirring until it begins to soften.
- Gradually add the remaining cabbage along with the cinnamon, red wine vinegar, sugar, and vegetable stock.
- Simmer: Stir well, cover the pan, and cook over low heat for 35 minutes, stirring occasionally to prevent sticking.
- Add the Pears: Add the pear wedges to the pan and cook for another 10-15 minutes, depending on the ripeness of the pears.
- (If planning to freeze, cook for only 5 minutes to maintain texture).
- Serve or Store: Serve warm as a side dish.
- Leftovers can be stored in the fridge for up to 1 week.
Notes & Wine Advice
Wine Advice
Pair with a dry Riesling or a light red wine like Pinot Noir, which complements the fruity and spiced notes.
Nutrition values
Calories: 130 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 3 g | Sugar: 17 g