Red cabbage recipes jamie oliver

From present ideas to party food, find all your Christmas inspiration here. I am looking for an easy red cabbage recipe to cook in advance for Xmas dinner.

Roast parsnips and carrots are essential, but other winter vegetables, including red cabbage and butternut squash, give variety and colour. These sexy, little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before and the flavour combination here just cooks into the potatoes so, so well. The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but — importantly — without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.

Red cabbage recipes jamie oliver

This recipe from Jamie Oliver is extra special as it has lots of delicious bacon lardons added in the mix. Join our mailing list to receive the latest news, special offers, events and promotions from our team. Discard any tatty outer leaves from the cabbage, then remove the core and chop into irregular chunks. Peel the apples, then chop into 2. Finely slice the bacon. Drizzle a good lug of oil into a pan over a medium heat, add the bacon, then bash and add the fennel seeds and cook until golden. Add the onion, cover, and continue to cook for 5 to 10 minutes, or until lightly golden and sticky. Scatter in the apple and cabbage, season with sea salt, black pepper and the vinegar, then stir well. Pop the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally. Scoop into a serving dish, pop the butter on top and sprinkle over the parsley, then serve. Key ingredients bacon bacon lardons bbq beef beef burgers beef mince Beef Stir Fry blackcurrant Blackcurrant Spirit Bones chilli chorizo christmas cocktail Corned Beef diced beef Dry Cured ham fillet steak gin halloween ham Honey Roast Ham Ends hot dogs lamb Marrow meatballs mince Mutton Pork pork belly pork leg steaks pork mince pork tenderloin Pulled pork rib of beef Ribs sausages sirloin smoked bacon speedy sausages steak streaky bacon tenderloin turkey Wafer thin ham. Get ahead of the queues.

It's bacon, red onion and fennel seeds fried with a good glug of olive oil until golden. Photographer: David Loftus.

R ed cabbage is a johnnie-come-lately at my festive feast. I don't remember it featuring in my childhood, but in recent years my sister has sneaked it on to the menu — though personally, I still prefer it with the Boxing Day ham. It seems to occupy the same space as carrots or the yule log: not strictly canonical, but not entirely unwelcome either. In Denmark, however, where they tend to roast richer meats such as pork or duck, spiced red cabbage occupies the same pole position as our brussels sprouts — except it's rather more popular. But whether you serve it up with the turkey, or save it for the next day, it's a shoo-in for some point in the Christmas calendar: after all, it's red very festive , sweetly spiced see also: mince pies and mulled wine , and best of all, it only gets better with age. Most people shred theirs, but Jamie Oliver cuts it into "irregular chunks" , which I prefer; it makes the dish look more interesting and gives it a better texture. Nigel Slater and Trish Hahnemann, author of Scandinavian Christmas, both saute their cabbage in fat oil for him, butter for her until "bright" and "shiny" before turning the heat down and gently braising it until tender.

R ed cabbage is a johnnie-come-lately at my festive feast. I don't remember it featuring in my childhood, but in recent years my sister has sneaked it on to the menu — though personally, I still prefer it with the Boxing Day ham. It seems to occupy the same space as carrots or the yule log: not strictly canonical, but not entirely unwelcome either. In Denmark, however, where they tend to roast richer meats such as pork or duck, spiced red cabbage occupies the same pole position as our brussels sprouts — except it's rather more popular. But whether you serve it up with the turkey, or save it for the next day, it's a shoo-in for some point in the Christmas calendar: after all, it's red very festive , sweetly spiced see also: mince pies and mulled wine , and best of all, it only gets better with age. Most people shred theirs, but Jamie Oliver cuts it into "irregular chunks" , which I prefer; it makes the dish look more interesting and gives it a better texture. Nigel Slater and Trish Hahnemann, author of Scandinavian Christmas, both saute their cabbage in fat oil for him, butter for her until "bright" and "shiny" before turning the heat down and gently braising it until tender. Although the cabbage is cooked through, even soft, this technique seems to help it retain its structural integrity; I'm not a fan of a jammy mush. Delia Smith , Hahnemann, Signe Johansen and Oliver use onions in their red cabbage, with Smith chucking in garlic too, but I like the red onion preferred by Emma Lewis in Good Food magazine ; the sweetness works well in a dish which is, I decide after helping number four, all about the interplay of sweet and sour ingredients. The sour or sharp element is often at least partly supplied by an apple: Smith uses a cooking variety, but Johansen and Oliver's dessert version holds up better to long slow cooking, rather than dissolving into apple sauce.

Red cabbage recipes jamie oliver

This recipe gives traditional red cabbage a facelift whilst retaining all the favourite elements of this much-loved casserole. All the recipes you'll need, from basics and starters to party food and edible gifts. Celebrating one of the most affordable veg out there — the humble red cabbage — this is a really delicious, classic veg dish. Wonderful as it is hot, I also love it cold, almost like a salad, with meat and cheese, so embrace those leftovers. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside. Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples. When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Stir and fry for 2 minutes, then finely grate in the clementine zest and squeeze in the juice.

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Stir in the cranberry sauce and cook for another 25 minutes. I make a massive batch using three cabbages and freeze it in portions. Impressed with myself that I've memorised it lol as I only make it once a year! Get ahead of the queues. Nigel Slater and Trish Hahnemann, author of Scandinavian Christmas, both saute their cabbage in fat oil for him, butter for her until "bright" and "shiny" before turning the heat down and gently braising it until tender. Yes, the secret ingredient is Ribena. Ah being half Danish but living in England I really need to draw your attention to the amount of sweeteners in Ribena now and that totally affects the taste of Danish Christmas red cabbage. R ed cabbage is a johnnie-come-lately at my festive feast. Photographs: Felicity Cloake for the Guardian. Sharing posts outside of Mumsnet does not disclose your username. My feed I'm on I'm watching I started. Celebrating one of the most affordable veg out there — the humble red cabbage — this is a really delicious, classic veg dish.

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View offers. Pop the lid back on, reduce the heat to low and cook gently for 1 hour, or until gorgeously sticky and sweet, stirring occasionally. Join our commenting forum Join thought-provoking conversations, follow other Independent readers and see their replies Comments. See all. Please create an account or log in to access all these features. The sour or sharp element is often at least partly supplied by an apple: Smith uses a cooking variety, but Johansen and Oliver's dessert version holds up better to long slow cooking, rather than dissolving into apple sauce. But whether you serve it up with the turkey, or save it for the next day, it's a shoo-in for some point in the Christmas calendar: after all, it's red very festive , sweetly spiced see also: mince pies and mulled wine , and best of all, it only gets better with age. Dress the rest of the thyme sprigs with a tiny bit of oil and sprinkle randomly on top. Does red cabbage have a place at the Christmas table or should it wait until Boxing Day? I would like to be emailed about offers, events and updates from The Independent. Christmas Follow topic. In Denmark, however, where they tend to roast richer meats such as pork or duck, spiced red cabbage occupies the same pole position as our brussels sprouts — except it's rather more popular. How to make the perfect braised red cabbage.