Juniper Apple Red Cabbage Food

JUNIPER & APPLE RED CABBAGE

Steps:

• Thinly slice the red cabbage, then put in a large saucepan along with the rest of the ingredients.
• Bring to the boil, stirring regularly, then cover and cook over a low heat for 1 hr or until tender and the liquid has been absorbed, stirring occasionally. Season to taste. Can be made ahead, covered and chilled for two days or frozen for up to one month. Reheat in a pan or in the microwave.

RED CABBAGE WITH JUNIPER & PEARS

Steps:

• Heat the oil in a large heavy-based pan. Add the onions and sauté for about 8 mins. Stir in the garlic and juniper and cook for 1 min more. Add as much cabbage as you can and cook, stirring, until it starts to soften, then make room for more and add the rest with the cinnamon, vinegar, sugar and stock.
• Give everything a good stir, then cover the pan and leave to cook over a low heat for 35 mins, stirring occasionally and checking it isn't catching on the bottom of the pan.
• Add the pears and cook for 10-15 mins more, depending on their ripeness. If freezing, cook for just 5 mins. Leftovers will keep in the fridge for 1 week.

GREEN CABBAGE AND APPLE SAUTé

Steps:

• In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
• In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.

BRAISED RED CABBAGE WITH RED ONION AND APPLES

Steps:

• In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
• Stir in cabbage, garlic and apples.
• Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
• Stir in stock, vinegar, sugar and bay leaf.
• Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
• Remove bay leaf and season with salt and pepper to taste.

SAUTEED RED CABBAGE WITH APPLES

Steps:

• Remove outside leaves of cabbage.
• With a sharp knife, chop cabbage into small pieces. Throw into colander and rinse.
• In large stovetop pot with lid, melt 2 teaspoons of butter at medium-high.
• Add onion to pan and sauté.
• Add chopped cabbage to pan.
• Peel apples, chop and add to pan.
• Combine water with vinegar, add brown sugar and bay leaves and stir.
• Pour liquid over cabbage mixture.
• Bring mixture to a boil then cover and reduce heat to a low simmer for 25-35 minutes.

CABBAGE WITH JUNIPER BERRIES

Steps:

• Saute onion, garlic, and berries in butter for 5 minutes.
• Add oil.
• Core the cabbage; put in cabbage.
• Cook 10 minutes, covered, on slow simmer.
• Cook 10 minutes, uncovered; cook until soft; turn to prevent burning.