Red cabbage must be one of the best of the winter vegetables. It is delicious with game, especially the Peppered venison, but is just as good with the humble sausage. It is very difficult to overcook red cabbage, so don’t worry if it is in the oven a bit longer than I suggest.
SERVES 8
40g (1½ oz) butter
1 medium red cabbage, sliced
1 large onion, roughly chopped
2 tablespoons freshly grated ginger
2 – 3 good tablespoons redcurrant jelly
Preheat the oven 165°C/145°C fan/gas 3.
Melt the butter in a large pan, cover with half the red cabbage and season with salt and pepper. Add the onion, ginger and the remaining cabbage. Stir over a high heat for about 5 minutes.
Cover and transfer to the preheated oven for about 1½ hours, stirring from time to time, until very tender. Stir in the redcurrant jelly and check and adjust the seasoning if necessary.
This can be made up to 48 hours ahead and reheated in a low oven to serve. It also freezes well once cooked.
Serve hot.
AGA COOKING Heat on the boiling plate, stir as above for about 5 minutes, cover, transfer to the simmering oven for about 2 hours until tender.