Braised Cabbage with Root Veg Mash
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
- For the red cabbage
- 3 Tbsps Oil
- 1 large Red onion (chopped)
- ½ tsp ground cloves
- ¼ tsp grated Nutmeg
- 1 medium, red Cabbage (chopped)
- ⅞ cup vegetable stock
- 3 Tbsps Red wine vinegar
- ½ cup light brown sugar (scant)
- 2 cups Cranberry
- salt
- peppers
Product recommendation
You can chop the red cabbage in a food processor.
Preparation steps
1.
For the red cabbage: heat the oil in a large pan. Add the onions and cook for 10 minutes, stirring until softened.
2.
Stir in the spices, followed by the cabbage and continue cooking, stirring, until the cabbage starts to soften.
3.
Pour in the stock, add the vinegar and sugar, then cover and cook for 10 minutes.
4.
Stir in the cranberries and cook for a further 10 minutes. Season to taste and spoon into a warm serving dish.
5.
For the parsnips: put the parsnips in a pan, cover with water and add a pinch of salt. Bring to a boil, cover and cook briskly for 10-15 minutes, until tender. Drain well and leave in the pan.
6.
Add the butter, spices and a generous seasoning of ground black pepper into the space. Return the pan to a very low heat and let the butter melt and the parsnips continue to dry for a few minutes.
7.
Add the milk and mash the parsnips until smooth. Season to taste and spoon into a warm serving dish.
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