Recipe: Red Cabbage with Pickled Walnuts
In our opinion this roasted red cabbage with pickled walnuts is the perfect way to elevate this vibrant vegetable. Roast wedges of cabbage in a conventional or wood fired oven and serve with pickled walnuts, a handy larder staple to add to many dishes.
Recipe courtesy of Mark Hix
Ingredients
- 1 small head of red cabbage, quartered
- 1 jar of pickled walnuts
- 250ml vegetable stock
- 60g butter
- Salt and freshly ground black pepper
Method
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STEP 1
Preheat the oven to 160C/140C fan/gas mark 3.
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STEP 2
Place the cabbage on a roasting tray or preferably an oven proof dish with a lid. Pour in the stock and season. Cover with a lid and place in the oven for an hour, basting it occasionally.
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STEP 3
Remove from the oven and add pickled walnut juice from the jar and return for another 30 minutes. Continue basting until tender.
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STEP 3
Turn the oven up to 220C/200C fan/gas mark 7.
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STEP 4
Remove the cabbage from the oven. Drain off the liquid into a saucepan. Return the cabbage to the oven without a lid and brush with a little of the liquid.
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STEP 5
Simmer the pickled walnut juice until the liquid has thickened to about 100ml and coating consistency then add the butter.
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STEP 6
Half the walnuts, half them again and chop into rough 1cm pieces.
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STEP 7
Remove the cabbage after 20 minutes or so or when it’s beginning to colour a little.
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STEP 8
To serve place the cabbage on serving plates and spoon the sauce and walnuts over the top.