Red-wine-braised cabbage with hazelnut crumb
Red-wine-braised cabbage with hazelnut crumb
Braise the red cabbage wedges up to 24 hours beforehand, then continue the recipe from step 4 on Christmas Day. You can make and store the hazelnut crumb up to 1 week ahead
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 tbsp olive oil
- 1 red cabbage, sliced through the core into 6 wedges
- 250ml red wine
- 300ml hot vegetable stock (made from 1 stock cube)
- 1 tbsp red wine vinegar
- 20g salted butter
- 1 cinnamon stick
- 1 star anise
For the hazelnut crumb
- 25g blanched hazelnuts
- ½ tbsp olive oil
- 25g panko breadcrumbs
- ¼ x 20g pack sage, leaves finely chopped
Step by step
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Preheat the oven to 190°C, fan 170°C, gas 5. Put the hazelnuts on a baking tray and toast in the oven for 5-7 minutes, until golden. Set aside to cool, then roughly chop. Meanwhile, heat 1 tablespoon of olive oil in a large ovenproof sauté pan or flameproof casserole over a high heat. Add the cabbage wedges and cook for 2-4 minutes on each side or until dark brown and lightly charred.
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Reduce the heat to medium, then add the red wine, stock, vinegar, butter, cinnamon and star anise. Season with salt and black pepper. Bring up to a simmer, cover with a lid or kitchen foil and transfer to the oven. Cook for 40-45 minutes, or until the cabbage is tender.
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Meanwhile, for the hazelnut crumb, heat ½ tablespoon of olive oil in a medium frying pan over a medium heat. Add the breadcrumbs and fry for 3-5 minutes, stirring frequently, until golden. Stir in the chopped toasted hazelnuts and the sage and cook for a further 1-2 minutes. Season with a pinch of salt and set aside.
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Lift the cabbage wedges onto a warm serving dish and cover with foil to keep warm. Carefully return the pan to the hob and boil the cooking liquid over a high heat for 10-12 minutes, or until reduced and glossy.
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Remove the cinnamon stick and star anise from the sauce, then pour it over the cabbage wedges and scatter over the hazelnut crumb to serve.
