Recipe from Jamie Oliver
“My darkly decadent red cabbage is truly delicious with bold flavors that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring color to your Holiday table. ”
Serves 10-12
5 oz (150 g) quality chorizo
2 tsp fennel seeds
1 red onion
2 lb (1kg) red cabbage
Red wine vinegar
1 x 14-15 oz (410 g) can of sliced pears, in natural juice
Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds.
Peel and finely slice the red onion, add to the pan and cook for a few minutes, or until softened and smelling amazing.
Click away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice. Add to the pan with a swig of red wine vinegar, and a pinch of sea salt and black pepper.
Cook with the lid ajar on a low heat for 10 minutes, stirring frequently.
Add the canned pears, with some of the juice, and continue cooking for a further 10 minutes, or until the cabbage is tender.
Taste and adjust seasoning