Red cabbage recipes jamie oliver

Roast parsnips and carrots are essential, but other winter vegetables, including red cabbage and butternut squash, give variety and colour.

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.

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. I usually buy readymade but realise how cheap a red cabbage is I should make my own. I make a massive batch using three cabbages and freeze it in portions. I like a bit of spice in mine so use a bbc good food recipe. I always add a fresh red chilli too. Red cabbage is cheap and I always have one in my fridge to grate over salads. A sign of the time I guess. I've tried all of Delia's red cabbage recipes and honestly I don't like them. Ideal for me is trad Danish which can be done in advance, keeps for ages and doesn't mind being reheated forever. Yes, the secret ingredient is Ribena. I use a Jamie Oliver recipe. It's bacon, red onion and fennel seeds fried with a good glug of olive oil until golden.

My feed I'm on I'm watching I started. You get wonderful flavours exchanging in the centre, great textures and the slices look amazing. Sharing posts outside of Mumsnet does not disclose your username.

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.

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.

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.

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Photographs: Felicity Cloake for the Guardian. Leave it to crisp up while you peel, core and dice the apples. Impressed with myself that I've memorised it lol as I only make it once a year! Already subscribed? See all. I always add a fresh red chilli too. It seems to occupy the same space as carrots or the yule log: not strictly canonical, but not entirely unwelcome either. I make a massive batch using three cabbages and freeze it in portions. Return to the oven for a final 10 minutes, or until the cheese starts to melt, then serve. Does red cabbage have a place at the Christmas table or should it wait until Boxing Day? The cabbage. Join our mailing list to receive the latest news, special offers, events and promotions from our team. But then I'm not Danish, as will probably be evident from the recipe below; a cabbage punchy enough to serve with ham or goose, but which would bed down pretty nicely with a turkey too. Log in.

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Stir into the pan with the rice, cranberries and allspice, add a good pinch of sea salt and black pepper and a swig of red wine, and mix well. Lewis does something similar with port and water, while Johansen adds a glass of red wine. From present ideas to party food, find all your Christmas inspiration here. Though I find Slater's 20 minutes too little for truly softening the cabbage, I can't quite get over my horror of overcooked brassicas. It's bacon, red onion and fennel seeds fried with a good glug of olive oil until golden. Peel the apples, then chop into 2. 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. Thanks for signing up to the IndyEats email. I also have no cooking apples, so going to use Granny Smiths. 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.