Spicy Red Cabbage – Make ahead for Christmas and Freeze No1

For the first time in my life I’m cooking Christmas Dinner at home on Christmas Day this year.  Now please don’t get me wrong, It’s not that I have not cooked Christmas dinner before, in fact I’ve cooked about 400 of them for AGA over the past 10 years.  I do spent more time with turkeys this time of year than with humans.  Tomorrow is my last AGA Christmas demo of 2013 before Christmas at the AGA Shop Belfast.

Untitled-1

Image from www.recipes4us.co.uk

I always tell my customers how Christmas Dinner is just like cooking a roast, but it has a few more components.  So, over the next few days I will be showing you how to make ahead and freeze for Christmas.

For more recipes to help with Christmas visit www.jameswhiskapp.com

Spicy Red Cabbage

Serves 8

75g (3 oz) butter
2 red onions, peeled and finely chopped 1 medium red cabbage, finely sliced Freshly squeezed juice of 1 lemon
2 tbsp red wine vinegar
2 tbsp soft brown sugar
1 cinnamon stick
4 cloves
1 star anise
Salt and freshly ground black pepper150ml red wine100ml PortHere’s how to make it……

• Melt the butter in a large AGA Casserole. Add onions and place into the Simmering Oven for 10 minutes to soften. Stir in the cabbage and all remaining ingredients, season. Cover and place on the Boiling Plate to bring to the boil, move to the Simmering Oven until the cabbage is cooked.

Cooks Note

Make ahead and freeze, defrost on Christmas Eve and just warm through in the AGA Simmering Oven in an oven proof serving dish covered in cling film. Yes, cling film. Cling flim is suitable for the AGA Simmering and Warming Ovens.  Not for the Roasting or Baking Ovens.

To reheat on Christmas Day without an AGA, just defrost and place into a bowl covered in cling film and microwave until piping hot.

4 thoughts on “Spicy Red Cabbage – Make ahead for Christmas and Freeze No1

  1. I usually also add some apple or some sultanas or raisins. The star anise sounds an interesting additional spice. I am always trying to minimise calories so tend to do it in my slow cooker and it works well and I don’t use any oil, butter or sugar – hence the need for some additional sweetness from the fruit. Love it with venison too as well as pork of course.

Leave a Reply

Your email address will not be published. Required fields are marked *

AlphaOmega Captcha Classica  –  Enter Security Code