Leftover wine? What’s that?! (But if you have some, here’s a great recipe)

It’s rare for me to have any leftover wine in the house. But occasionally we leave a bottle open a little too long and it goes past it’s drink-by-date.

That’s when I make this dish! Perfect for winter, it’s wonderful served alongside crispy, juicy Roast Pork, a few steamed, green beans and a glass of earthy Pinot Noir. Or if you prefer white, I’d go for a rich, aged Viognier with this.

It’s very forgiving and you can be flexible with ingredients. For example I often don’t use red currant – replacing it instead with some chopped apple. I’ve even been known to add a tablespoon of honey.

Happy cooking!

Michelle xox

Braised Red Cabbage

(Original recipe source: www.thebuddinggourmet.com)

INGREDIENTS

  • 500gm red cabbage, sliced thin on a mandoline
  • 200gm onions, finely sliced
  • 50gm red currant jelly
  • 100ml red wine
  • 50ml port wine
  • 30ml red wine vinegar
  • 50gm apples, peeled and thinly sliced
  • 10gm duck fat (or butter will do fine)
  • 100ml vegetable stock
  • 20gm sugar
  • 5gm cinnamon stick
  • 2gm bay leaves
  • 1gm cloves
  • 3gm star anise
  • 2gm thyme
  • To taste salt, pepper

METHOD

Marinate all the ingredients except the duck fat and the vegetable stock for at least 12 hours.

After 12 hours remove the cabbage from the marinade keeping the liquid aside.

Heat the duck fat in a pot and sear the cabbage for couple minutes.

Deglaze with the remaining liquid and slowly simmer for 1 hour.

To keep the cabbage moist at all time add some vegetable stock if necessary.

To achieve a more intense taste leave the braised cabbage for a day in the fridge and re-heat when needed.

Remove the spices before serving and adjust the seasoning with salt and pepper.