Mulled Red Cabbage With Clementines Food

MULLED RED CABBAGE WITH CLEMENTINES

Steps:

• Stud the whole clementine with the cloves and set aside.
• Mix the remaining ingredients in a big saucepan or flameproof casserole. Cover and cook for 30 mins, then snuggle in the studded clementine, cover again and cook for 30 mins more until the cabbage is tender. Season and eat hot or at room temperature.

RED CABBAGE WITH MULLED PORT & PEARS

Steps:

• Put all the ingredients except the pears in a large pan and cover with a tight- fitting lid. Cook on a low heat for 1 hr, then stir through the pears. Cover and cook for 1 hr more until the cabbage is really tender. If at any point the cabbage looks dry, add a splash of water. If there is still liquid in the pan at the end, turn the heat right up to evaporate it. Season with a little salt and serve. The cabbage can be prepared ahead and either chilled or frozen. Then reheat in the pan or in a microwave.

STIR-FRIED RED CABBAGE WITH MULLED WINE DRESSING

Steps:

• For the dressing, put the wine, vinegar, cloves and cinnamon in a saucepan. Cook for 15-20 mins until the liquid has reduced by 3/ 4 (to about 75ml ). Add the orange zest and juice to the pan with the crème de cassis, and set aside to keep warm.
• Next, shred the cabbage as finely as possible. Heat a wok until very hot, then add the goose fat and fry the cabbage and ginger for 10 mins. Toss through the dressing and cook for 5 mins more until the cabbage is softened but retains a good bite, serving sprinkled with sea salt.