Friday, 3 February 2012

Red Wine and Walnut Cabbage

Cabbage cooked in red wine is a common side dish for various meat dishes. The addition of chopped walnuts help to fill this out to a full meal.


  • 2 tsp sunflower oil
  • 1 whole red cabbage, cut into quarters and finely sliced
  • 400ml red wine
  • generous seasoning of salt and pepper
  • 125g chopped walnuts


  1. Put the oil, cabbage, red wine and salt and pepper in a large sauce pan and bring to a low simmer.
  2. Simmer on a low heat with a lid on for 45 minutes, stirring every 15 minutes.
  3. Add the malnuts and mix well. If it's starting to look a bit dry then add a bit more wine.
  4. Simmer for a further 30 minutes, checking halfway through to make sure it's not got dry. If it has gone dry then add a bit more wine or water to stop it from burning on the bottom. However you don't want any liquid at the end, so don't add too much.
  5. When the 30 minutes is up, check the cabbage is cooked through and no longer crisp before serving. If it's still got a bit of crunch then simmer it all a bit longer.
  6. Serve with long grain rice.
Serves 3 to 4.

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