Braised red cabbage with cider and pears
I have something to admit. Honestly, the idea of red cabbage, actually any cabbage, makes me cringe. Probably because my mom was the worst Hungarian cook ever and I am permanently scarred by things wrapped in overcooked cabbage. But conversely if the cabbage is raw I am in heaven. So with my mental health in mind I have taken the red cabbage dish you expect at the holidays , and turned it into a salad that is mixed with pears. Using a thick cheese grated shred it reduced the chewing of a raw cruciferous vegetable to simple melt-away in your mouth. It is no hot but the flavour is lively and bright and incredibly Christmassy.
1 red cabbage
200-300g dried cranberries
2 tbsp Demerara sugar
100 ml apple cider vinegar
ground white pepper
100 ml apple Cider
Halve and quarter the cabbage. Slice out the thick, hard core in the middle. Peel off any torn outer leaves. Finely slice the cabbage. Pop it into a colander and give it a good rinse. Quarter the pears tossing out the cores and seeds
Use a thick grate or grate blade on your food processor to grate all the cabbage and pears . Pop them in a bowl and add the remaining ingredients and toss well. Can be kept in the refrigerator for up to a week which makes for amazing leftovers on turkey sandwiches .