Braised Red Cabbage with Preserved Lemons

We have braised red cabbage a lot in the winter. I have made it for years, and have finally settled on the Chou Rouge a la Limousine (with red wine, spices and chestnuts) recipe from Julia Child's Mastering the Art of French Cooking. (By the way, if you haven't already done so, visit http://blogs.salon.com/0001399/2002/08/25.html). My Mam used to make it with brazil nuts in. I've found this variation in delicious December 2005, from Tom Norrington-Davies. He calls it a tagine, although he swiftly admits it isn't, but it does have a middle-eastern tinge to it.

Serves 6, 97 cals per.

  • 2 tbsps olive oil
  • 4 garlic cloves, peeled but whole
  • 2 cloves
  • 1 stick cinnamon
  • 0.5 tsp cumin seeds
  • 1 medium onion, sliced
  • 1 medium (800gms) red cabbage, cored and roughly chopped
  • 1 large or 2 small preserved lemons (large would be home-made, I suspect, while small are Belazu size)
  • 2 tbsps sultanas
  • 2 tbsps verjuice or wine vinegar
  • 1 tbsp brown sugar
  • 125 ml fresh vegetable stock or water
  • chopped fresh coriander to serve (optional)

Preheat oven to Gas Mark 4. Heat the olive oil in a casserole and fry garlic, cloves, and cinnamon briskly until garlic just starts to brown. Add cumin and onion, stir to coat. Add cabbage and stir again.

Halve the lemons, discard the insides and slice the peel thinly. Add to the cabbage with all other ingredients, stir well, cover and bake for 50 minutes until cabbage is soft.

Remove from oven, keep covered, and rest 30 minutes.

Fish out the cinnamon and serve, topped with chopped fresh coriander if you want.

Not sure about browning garlic, that's not usually a good thing. Why the resting? It's a veggie version, no bacon or ham or anything.

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