Pot Roasted Red Cabbage with Winter Spices by Jöro
We’ve been fortunate to have some wonderful Christmas recipes developed for us by Luke French who is the head chef and co-owner of the new Sheffield based restaurant Jöro. He was kind enough to cook them for us and let us take over the restaurant for a morning to photograph them.
This recipe for Pot Roasted Red Cabbage with Winter Spices has a lovely Christmas taste to it and the mini red cabbages used are the perfect size to fit in our Mini Cast Iron Casserole. Alternatively, you can use one large red cabbage and use a 20cm saucepan or stock pot.
This side dish is perfect for accompanying turkey at Christmas or whatever other roast you are serving on the day. The fresh orange juice in the sauce gives the cabbage a lovely kick of citrus alongside the richness of the red wine and muscovado sugar.
Serves: 4-6 as a side
Prep time: No prep time
Cooking time: 30-40 minutes
- 1 red cabbage (or 4-6 mini cabbages one per person)
- 4 large sprigs of fresh thyme
- 4 cloves of garlic, peeled and crushed
- 375ml red wine
- 375ml fresh orange juice
- 1L dark chicken stock, reduced to 300ml
- 75ml red wine vinegar
- 3 star anise
- 1 cinnamon stick
- 100g dark muscovado sugar
- 1tsp cumin seeds
- 1tsp caraway seeds
- table salt to taste
- 50g unsalted butter
- Stock pot or heavy based casserole large enough to fit 1 red cabbage (and if using mini cabbages 4-6 mini casserole dishes)
- Ladle or spoon
Cooking Method Stew
- Begin by placing a deep saucepan (that has a lid) over a gentle heat. Gently toast the spices in a medium-hot dry pan until golden and starting to release their essential oils. Add the crushed garlic, thyme and butter and gently cook until the butter begins to foam. Add the cabbage to the pan.
- Turn the cabbage around in the pan so it is coated by the spiced butter, increase the heat and then deglaze with the red wine vinegar and reduce it by two thirds. Add the wine, orange juice and chicken stock.
- If using mini cabbages, transfer one into each mini casserole and divide the liquid from the saucepan between them.
- Place a lid on the pan (or mini casseroles if using) and put in a hot oven (200C) until the cabbage is tender and the liquid has reduced to a rich glaze (if using mini cabbages this should only take 10-15 minutes), checking every 10 minutes and basting the cabbage in the cooking liquid.
- Rest the cabbage in the pan with the lid on until ready to serve, and when ready, slice the cabbage open and pour over the juices.