This is a short video brought to you by Rob Gerrish, head chef at Super Event Sussex Catering.
This braised red cabbage recipe brought to you by Super Event Sussex are a great accompaniment to the Confit of duck, see the full recipe here.
- 1 Red Cabbage
- Handful of Demerara sugar
- 3 tablespoons of red wine vinegar
Begin by taking your whole cabbage and removing the outside leaves. You should also remove the core of the cabbage.
You should now either finely slice your cabbage or put it into the food processor if you have one.
Your cabbage should now be finely shredded.
Once you have completed this step, you should take your butter and put a slice in a deep pan over some heat.
Put your shredded cabbage in the pan and sweat it for roughly 2/3 minutes.
Some chefs choose to use sultanas and apple / orange juice to braise the red cabbage but Rob does not feel this is necessary.
Rob adds a handful of Demerara sugar to the pan and thoroughly stirs. He also seasons the cabbage with salt and pepper and leaves it on the heat to pickle.
Once the cabbage has been left to sweat, he adds 3 tablespoons of red wine vinegar.
After your cabbage has been pickling for a few minutes, you will notice the lovely pink colour it has turned. You should now remove the braised red cabbage from the heat and place a circle or partridge paper the same size as the pan over the top of the cabbage.
Place some foil over the pan covering it completely and place it into the oven at 160/165 degrees for roughly 1 hour.
You should check on the cabbage after 30 minutes and make sure it’s not getting too hot.
In this video tutorial, Rob removes his cabbage from the oven after 50 minutes and tries it to check if he is happy with the taste and consistency.