Red Cabbage - Provence meets the Carribean
The staple in winter for those cosy nights brings you back to the summer with a touch of provence and the amazing carribean. Serve with ginger, chili spätzle and a wonderful piece of game. Alternatively a flakey piece of BBQ fish and roasted plantains
Ingredients
- 1 KG of cleaned washed finely shredded or cut red cabbage. Remember shred it fine!
- 200 ml of decent Cognac or an old dark rhum.
- 2 tspn salt or more for taste
- 60 grams of bacon fat or the rind of bacon with 40 grams of butter
- 2 medium onions diced roughly
- 2 Cinnamon sticks
- 1 tspn cayenne pepper or a fresh halt bonnet pepper without the seeds
- 3 star anis
- 4 Tspn of cocoa powder (100% cocoa not Nesquick :))
- 0.5 - 1 Tbpsn of cinnamon powder if you like the cinnamon kick
- 2 Tbspn ginger powder or even better around 40 grams of grated ginger to taste
- 3 bay leaves
- 5 lime leaves
- 5 cloves
- 6 figs quarted
- 6 Tbspn balsamic vinegar or even better coconut vinegar
- 5 large apples cored, cut in large cubes
- 2 - 3 Tbspn of sugar
- 0.5 tspn agar agar if you need to thicken the liquid
- 250 ml of water or even better chicken stock. When you use stock watch the salt.
- Optional: add a vanilla bean
- Optional: add cubes of delicious smoked speck just before serving with a nice smokey crisp
1Gently fry the onion, chili, bacon, butter, sugar and roughly cubed apples
2After around 10 minutes add bay leaves, lime leaves, the shredded red cabbage, add the vingar, cinnamon sticks and close the pot for at least 10 minutes
3Add the spices, 0.5 tspn of agar agar,wine, salt, cloves add some of the water cook for 45 - 90 minutes and add water/stock if needed. Close the pot. And watch it every 15 minutes on a medium heart
4Tip. Once all has been cooked you might have lost some of the apple and figs. Peel and cube an extra apple and quarter a few figs and put in the pan 30 minutes before serving. Ideally as well put in a big strip of smoked porkbelly and let it cook with the cabbage. Delicious!
