Ingredients

Savoy Cabbage, shredded (or whatever is in season)

Shallots, finely sliced

Apples, grated

1 thumb

ginger grated

3 tbsp

Butter or vegan block

4 tbsp

Red Wine Vinegar

1 glass

Red Wine

1 cup

beetroot juice

2 cups

vegetable stock

1 tsp

Sichuan Peppercorns, ground

1 tsp

Black Peppercorns, ground

1 tsp

allspice ground

cloves ground

2 tbsp

brown sugar

salt and pepper to taste (organic perfect salt)

Braised cabbage is a wonderful winter dish. With red cabbage it's become a bit of a Christmas classic. This recipe uses green cabbage and is cooked slowly and infused with red wine, beetroot juice and a host of warming Steenbergs spices, the little perk of apple and ginger makes this a beautifully rounded accompaniment to autumn meals. So warming. Recipe from Gourmet Glow

Method

Heat the butter over a medium heat in a large lidded pan, add the shallots and sweat for 5 minutes with a pinch of salt.
Add the cabbage, apples and ginger, replace the lid and sweat for 20 minutes with another pinch of salt until the shallots are sweet and the cabbage has released its liquid.
Add the ground spices, stir and add the wine. Simmer with the lid off to reduce the alcohol for 5 minutes.
Add the stock and the beet juice, reduce the heat to low so that it is just simmering. Replace the lid and cook for 2 hours, checking to see that its not dry. The idea is to slowly reduce the liquid away without the cabbage burning and not before all the flavours have had a chance to develop. If needed add a little extra vegetable stock.
After 2 hours, taste and season with salt & pepper.
Serve straight away but this is even better refrigerated overnight and gently reheated the following day.