TOM'S FESTIVE PEBBLEBED RED CABBAGE

The Farm Table Head Chef, Tom, has created this delicious, festive recipe using red cabbage fresh from our fields and red wine from our Pebblebed Vineyard. A must try with your favourite slow-roasted joint.

Difficulty:

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 6

TOM'S FESTIVE PEBBLEBED RED CABBAGE Image 1

TOM'S FESTIVE PEBBLEBED RED CABBAGE Image 2

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Ingredients

Large Red Cabbage, fresh from our fields
1 Bottle of Pebblebed Red Wine
1 Bag of Heron Valley Mulling Spices
100g Brown Sugar
100g Caster Sugar
200ml Red Wine Vinegar
100g Unsalted Butter
Salt & Pepper
2 x Bay Leaves
Glug of Honest Toil Olive Oil

Method

Wash red cabbage, cut and finely shred
Soften your cabbage with oil and salt in a pan over a medium heat
Add your bottle of Pebblebed Red and vinegar, along with the mulling spices and bay leaves
Reduce by half and then add in all of the sugar
Reduce to a glaze and then add the butter
Take out the mulling bag and leaves
Enjoy with your roast dinner or favourite slow-cooked meat!