Red cabbage with cassis

This is perfect for dinner parties as it tastes even better the next day. It comes from my book Modern British Food.

Serves 4

3 tablespoons extra virgin olive oil

1 small red cabbage, cored, quartered and finely sliced

1 clove garlic, crushed

3 tablespoons crème de cassis

2 tablespoons blackcurrant or balsamic vinegar

salt and freshly ground black pepper


Heat the oil in a medium heavy-bottomed saucepan.   As soon as it is hot, add the cabbage and garlic and quickly stir around the pan to prevent it from burning.   As soon as it has collapsed, stir in the cassis, vinegar and seasoning.   Reduce the heat, cover the pan, and gently cook for a further 15 minutes. Taste and add more cassis and vinegar, if wished.   Reheat when needed.


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