I was cooking a large shoulder of pork and I didn’t want to go overboard on the side dishes so I just went for some roast potatoes and this braised red cabbage with balsamic vinegar. There are many recipes for this out there, you can find it with apple or juniper or a myriad of other ingredients but for me it’s great on it’s own. This recipe should see enough to serve 4 as a side dish.
- Half a head of red cabbage, thinly shredded
- 25g butter
- 5 tsp brown sugar
- 75ml balsamic vinegar
- Salt and pepper to taste
Method of Preparation:
- Melt your butter over a medium heat in a heavy based pan
- Add the cabbage and really give it a good stir to try and cover it all in the butter then cook it until it gets a little softer, about 5 – 8 minutes.
- Add the sugar and give it another really good stir before adding the balsamic vinegar and turning the heat down to low.
- Put the lid on the pan and cook for about 20 – 30 minutes, or until the cabbage is as soft as you want it. You will need to keep stirring the cabbage every few minutes as it cooks or you run the risk of it sticking to the pan.
- When you’re happy with the texture you just want to season it with a bit of salt and pepper and then serve
A great little accompaniment to roast pork dishes as the acidity helps ‘cut through’ the fattiness of the meat. Here’s the dish I prepared them with, it’s a 6 hour slow roasted pork shoulder from Jamie Oliver…