The Caterer

Red cabbage

11 September 2006
Red cabbage


1 chopped large red cabbage
400g red onions
75ml red wine
75ml port
45g brown sugar
500g pears
Olive oil


Heat oil fry onions to caramelise. Add cabbage wine port and sugar and stir. Cook to reduce to syrup consistency. Allow to cool. Peel pears and chop into brunoise. Add to cabbage.

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