Braised red cabbage and pears

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 11
Servings 1


Serving Change
  • 15
    pork dripping or butter
  • 1
    onion, finely chopped
  • 1
    red cabbage, shredded into 5 mm slices
  • 2
    pears, peeled, quartered and cored
  • strip of orange zest
  • 75
    wine vinegar
  • 190
    red wine
  • 45
    brown sugar (or more to taste)
  • 4
    juniper berries (from continental delis and butcheries)
  • 2
    bay leaves
  • salt and freshly ground black pepper


Preheat oven to 170 °C.
Melt the pork dripping or butter in a flameproof casserole dish.
Add the onion and sweat it until soft.
Pour the cabbage into the casserole with the onion and stir it around to coat it with the fat.
Add the pears, orange zest, vinegar, red wine, sugar, juniper berries, bay leaves, and salt and pepper. Stir to mix.
Cover the casserole with foil or greaseproof paper and a lid.
Put into the oven and cook for 1 to 2 hours, or until the cabbage is tender.
If the casserole is properly sealed, there will be enough liquid.
However, stir the cabbage from time to time, and if it does get too dry, add a little more red wine or water.
Taste it about 30 minutes before the end of cooking; and if it seems bland, add more vinegar and sugar - this depends very much on the quality of the cabbage.

Read more on: bake  |  sauté


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