Rödkål

Ingredients

• 2¼ lbred cabbageouter leaves and core removed, finely shredded or cut into thin strips
• 1¾ ozbutterfor sautéing; alternatively duck fat or neutral oil
• ⅓ cupvinegarcider vinegar or wine vinegar, for acidity
• 1¾ ozbrown sugarfor sweetness; alternatively honey, maple syrup or light syrup
• 3½ ozredcurrant jellyredcurrant jelly or concentrated redcurrant cordial, for sweetness and colour
• 2appletart, peeled and diced or coarsely grated
• ⅔ cupwaterfor braising, top up as needed
• 1cinnamonbraised with the cabbage, remove before serving
• 2cloveswhole or a pinch ground
• 2Bay leavesbraised with the cabbage
• 1 tspsaltto season
• black pepperfreshly ground, to taste
• 1onionfinely sliced, softened first (optional)
• 2 tbsporganic orangegrated zest to season at the end (optional)
• 2star anisebraised whole (optional)

Method

1. Remove the outer leaves and core from the red cabbage, then shred it finely or cut it into thin strips. Peel the apples and dice or coarsely grate them. If using the onion, slice it into fine rings.
2. Heat the butter in a large pot. If using the onion, soften it in the butter until translucent.
3. Add the cabbage and apple and cook over moderate heat for a few minutes, stirring now and then, until the cabbage collapses.
4. Add the vinegar, brown sugar, redcurrant jelly, cinnamon stick, cloves, bay leaves, the star anise if you like, and the water, then bring everything to the boil.
5. Cover the pot and braise the cabbage over low heat for about 1 hour. Stir occasionally and add a little more water if needed so nothing catches on the bottom.
6. Remove the cinnamon stick, bay leaves, whole cloves and any star anise.
7. Season the rödkål with salt, freshly ground black pepper and a little more vinegar and sugar until it tastes sweet and sour. Stir in grated orange zest at the end if you like.
8. If you have time, let the cabbage cool and reheat it the next day.

Tips and variations

Duck fat works in place of butter, and light syrup, honey or maple syrup can replace the brown sugar. One version leaves out the apple and relies on redcurrant cordial, honey, star anise and orange zest; another uses red wine and maple syrup, or vegetable stock instead of water with thyme and a spice mix. Rödkål keeps well in sterilised jars. It is especially good reheated, served as a side with the Christmas meal.