If there was ever a silver lining to lockdown it was this! It’s the BEST thing you’ll ever do with red cabbage!
What’s important here is time & wine. You’re aiming for succulence and a pleasing chewy outer layer.
It pairs beautifully with mash and roasted baby onions & carrots. Or you can roast potato wedges and other veges part way through adding a little oil on top. Mushrooms are nice too.
The stock we use is Massel “beef-style” vegan stock powder. Notice in the top photo we’ve used green cabbage as well. It makes for an interesting flavour, colour and texture contrast but by far the red cabbage excels here.
Red cabbage, cut into slabs ~ inch thick
3/4 cup stock
3/4 cup red wine
Fresh rosemary sprigs
Salt & pepper
Optional ingredients: 1 tsp smoked paprika, garlic
Potatoes for mashing or roasting
Baby onions & carrots
Heat oven to 180. Lightly oil a baking tray and arrange your pieces of cabbage. Sprinkle with salt.
Bake for 30 minutes.
Add broth + wine + rosemary and bake for another 30-45 minutes or until succulent. When you add the broth you can also put potatoes & other veges to roast on top, brushing with olive oil.
Lengthen the cooking time if needed. Season with salt & pepper.
Enjoy s l o w l y by the fire with the leftover wine.