Prep Time: 10 minutes
Stove Time: 20 minutes
Wonderbag Time: 1+ hours
Serves: 6 - 8
INGREDIENTS
1 large red cabbage (about 1kg)
25g butter
2 onions, finely chopped
Finely grated rind and juice of 1 orange
1 clove
1 cinnamon stick
250ml vegetable stock
30ml red wine vinegar
250ml water
5ml black pepper
5ml salt
30ml brown sugar
DIRECTIONS
Peel off the outer leaves of the cabbage, then cut into quarters and slice out the core. Use a sharp knife or the slicing attachment of a food processor to thinly slice the cabbage.
Heat the butter in a large saucepan, then tip in the onions and gently fry until softened, about 5 mins.
Add the orange zest to the pan along with the cinnamon stick, then cook for 1 min more. Add the shredded cabbage, then pour over the vegetable stock, red wine vinegar, orange juice and water.
Add the sugar and seasoning then bring to the boil, and reduce to a simmer for 20 minutes with a lid on the pan.
Place the sealed pot on a cloth or mat in the Wonderbag and cook for 1+ hours
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