I challenge you to find a better combination than very slow-poached gammon and braised red cabbage. Poach the gammon in cider for four or five hours with some peeled and quartered onions, and serve with the gorgeous cabbage recipe below for the most beautiful comforting dish you can imagine. First, there’s the sheer joy of slicing the red cabbage and finding this at the centre. Then there’s the recipe itself: Ingredients 2 tbsp olive oil 2 red onions, chopped very thinly half a teaspoon juniper berries 1 large red cabbage, sliced thinly 1 tsp nutmeg 1 tsp cinnamon 1 tsp cloves 3 tbsp balsamic vinegar 3 tbsp red wine 3 tbsp dark brown sugar Directions 1. Heat the olive oil in a pan and add the red onions. Cook until soft and browning slightly. Add the red cabbage and cook until it begins to soften. 2. Stir in the sugar, crushed juniper berries and the spices and allow to caramelise. Then add the balsamic vinegar and wine and cook for 20 minutes on a low to medium heat until soft and thick. Share this:Share Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Object in the image Notify me of follow-up comments by email. Notify me of new posts by email.
