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Cooking
Sweet and Sour Braised Red Cabbage
· 4 servings
Prepping and blanching the cabbage
Clean the cabbage (remove the outer leaves) and cut it in half. Cut out the tough core and slice the head into thin strips. Tip the strips into a colander and pour over boiling water (about 2–3 litres) to soften them and take away the raw bitterness. Let it drain thoroughly.
A fragrant onion base
Peel the onion and chop it roughly. Melt the lard together with the butter in a medium-sized pot. Add the onion and cook it slowly over low heat until golden. Give it time – about 10 minutes – the onion needs to turn sweet, not catch and burn.
Braising it all together
Add the drained, blanched cabbage to the golden onions. Sprinkle in the salt, bay leaf, pepper and a pinch of allspice. Pour in the wine and a little water. Stir everything together, cover with a lid and let it simmer gently for about 30 minutes.
Thickening and seasoning
After half an hour, it's time to thicken things up. Mix the cornstarch with a splash of cold water and stir it into the cabbage. Simmer for another 5–10 minutes, until the cabbage thickens and turns beautifully glossy. Finish by seasoning with sugar and vinegar, tasting as you go until you hit that perfect sweet-and-sour balance.
The all-important rest
Now for the step that really makes the flavour: let the cabbage rest for at least an hour (or even overnight in the fridge, if you like). This is when the flavours truly meld together. Before serving, simply reheat it gently.