This hearty bowl of goodness makes ideal cold weather food and elevates the humble red cabbage to main event.
Ingredients
Makes 2-3 portions
1 smallish red cabbage, cut into wedges
6 medium Desiree or Yukon Gold potatoes, peeled and cut into chunks
5 shallots, peeled and halved
250ml red wine
2 tbsp red wine vinegar
500ml veg stock (or other)
1 tbsp brown sugar
1 tsp Fennel seeds
Few sprigs thyme
1 tbsp chopped parsley
Butter to taste
Neutral oil for frying
Salt & pepper
Recipe
1. In a wide pan with a lid, colour the cabbage wedges and shallots on both sides in a little oil & seasoning. Add the wine and vinegar, simmer until the liquid is reduced to almost nothing. Add the fennel seeds, stock, brown sugar & thyme. Cover and cook out over a low heat until the cabbage is completely tender and the sauce has thickened
2. Meanwhile make the mash. Cover the potatoes in a pan with cold salted water and bring to a simmer. Cook until tender, drain and allow excess steam to billow off for at least five minutes. Pass the potato through a ricer and stir in chunks of cold butter to taste (more is more)
3. Spoon the mash into bowls, top with the cabbage, its sauce & parsley
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