Head chef Adam Conduit
The Pear Tree
Church Street, Purton, Wiltshire SN5 4ED
01793 772100
Braised red cabbage, apples and cider.
This serves 4-6
1 red cabbage finely shredded
2 cloves garlic
1 red chilli de-seeded
2 tbsp redcurrant jelly
2 granny smith apples peeled cored and diced
1 red onion sliced
3 tbsp muscavado sugar
150ml cider vinegar
3 sprigs of thyme
salt and pepper
Heat a large pan with oil and butter and lightly fry the onion garlic, chilli, apple and thyme.
Add the red cabbage and continue to cook down for 5-10 mins on a low heat.
Add the sugar and redcurrant jelly, seasoning and vinegar bring back to boil, then turn down to low heat and simmer for 40mins to an hour.
Keep stirring every once in a while.
Strain and serve.
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