Sweet and Sour Braised Red Cabbage
·Prepping and scalding 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. Place the strips in a colander and pour boiling water over them (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. In a medium saucepan, melt the lard together with the butter. Add the onion and cook it slowly over low heat until golden. Give it time – around 10 minutes – the onion needs to turn sweet, not burn.
Braising it all together
Add the drained, scalded cabbage to the golden onions. Sprinkle in the salt, bay leaf, pepper and a pinch of allspice. Pour in the wine and a splash of 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 little cold water and stir it into the cabbage. Simmer for another 5–10 minutes, until the cabbage thickens and takes on a lovely glossy sheen. Finally, season with sugar and vinegar, adjusting 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 gives the flavours time to fully come together. Just reheat it gently before serving.