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Use: 1/2 red cabbage very thinly sliced
3 cloves of garlic, minced
1 cup finely grated parmesan cheese
2 tbsp vegetable oil, 2 tbsp olive oil
1/3 cup dry red wine
1 tbsp balsamic vinegar
1 tbsp or more good quality dijon mustard
lots of salt and pepper to taste
serve with dollops of fresh goat cheese
-heat the veg oil and add the minced garlic, cook slowly until lightly browned
-add all the cabbage at once, and mix well, lower the heat and continue mixing for a few mins
-add-olive oil, wine, balsamic vinegar, mustard and salt (start with 1 tsp)
-mix very well and taste, add salt and pepper to correct
cover with a lid and braise for about 20 mins over med-low heat, stirring occasionally
-remove lid and continue to cook over low until most of wine is evaporated
-it should be a beautiful dark purple and have a bit of a bite too it, similar to al dente pasta. Add parmesan and stir until all cheese is melted, this should thicken it beautifully. Correct seasoning and serve hot with a crumble of goat cheese on top.
3 cloves of garlic, minced
1 cup finely grated parmesan cheese
2 tbsp vegetable oil, 2 tbsp olive oil
1/3 cup dry red wine
1 tbsp balsamic vinegar
1 tbsp or more good quality dijon mustard
lots of salt and pepper to taste
serve with dollops of fresh goat cheese
-heat the veg oil and add the minced garlic, cook slowly until lightly browned
-add all the cabbage at once, and mix well, lower the heat and continue mixing for a few mins
-add-olive oil, wine, balsamic vinegar, mustard and salt (start with 1 tsp)
-mix very well and taste, add salt and pepper to correct
cover with a lid and braise for about 20 mins over med-low heat, stirring occasionally
-remove lid and continue to cook over low until most of wine is evaporated
-it should be a beautiful dark purple and have a bit of a bite too it, similar to al dente pasta. Add parmesan and stir until all cheese is melted, this should thicken it beautifully. Correct seasoning and serve hot with a crumble of goat cheese on top.
