Jamie Olivers Red Cabbage Food

RED CABBAGE

Steps:

• Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside.
• Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples.
• When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind.
• Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.
• Add the vinegar, cabbage and a pinch of sea salt and black pepper.
• Cook with a lid ajar on a low heat for 20 to 25 minutes, or until cooked through and a pleasure to eat, stirring well every 5 minutes to help intensify and mix up the flavours.
• Serve sprinkled with the crispy bacon and rosemary leaves.

JAMIE OLIVER'S RED CABBAGE

Steps:

• Finely dice the cabbage in the food processor. Set aside.
• Heat the olive oil in a large wok on medium heat, and add bacon cut into small pieces.
• Add the rosemary leaves, a pinch of salt, and pepper, and cook for 5 to 10 minutes, until bacon is crisp and golden.
• Remove the bacon from the pan, and set aside.
• Turn down the heat, and add the brown sugar to the bacon fat. Caramelize the sugar a little, then add vinegar, cabbage, and bacon. Stir everything well.
• Add a little more red wine vinegar, and a little water, and cover the pan with a lid.
• Cook on low heat for about 30 to 40 minutes, stirring occasionally until the cabbage is soft.
• If mixture gets too dry during cooking, add a little more water.
• Before removing from heat, add butter and honey, and stir well.
• Garnish with a sprig of rosemary, and serve.

RED CABBAGE

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Taco Party from Together - see the full collection of menus here.
• ON THE DAY Take your time to very finely slice the cabbage. Place in a bowl, finely chop and add the leaves from the herbs, squeeze in the lime and orange juice, and add 1 tablespoon of extra virgin olive oil. Toss and scrunch together well, then season to perfection, tasting and tweaking. Cover and refrigerate until needed. Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Green salsa and Roasted pineapple & hot red pepper sauce.

RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES

Steps:

• Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
• Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
• Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.