Red cabbage recipes jamie oliver

This recipe from Jamie Oliver is extra special as it has lots of delicious bacon lardons added in the mix.

Roast parsnips and carrots are essential, but other winter vegetables, including red cabbage and butternut squash, give variety and colour. These sexy, little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before and the flavour combination here just cooks into the potatoes so, so well. The fun and unique part of this side dish is that you need to slice multiple times through the potatoes, but — importantly — without going all the way through, giving you a kind of concertina-style potato. This looks beautiful but also makes them wonderfully absorbent of flavour and amplifies their crispiness. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base.

Red cabbage recipes jamie oliver

R ed cabbage is a johnnie-come-lately at my festive feast. I don't remember it featuring in my childhood, but in recent years my sister has sneaked it on to the menu — though personally, I still prefer it with the Boxing Day ham. It seems to occupy the same space as carrots or the yule log: not strictly canonical, but not entirely unwelcome either. In Denmark, however, where they tend to roast richer meats such as pork or duck, spiced red cabbage occupies the same pole position as our brussels sprouts — except it's rather more popular. But whether you serve it up with the turkey, or save it for the next day, it's a shoo-in for some point in the Christmas calendar: after all, it's red very festive , sweetly spiced see also: mince pies and mulled wine , and best of all, it only gets better with age. Most people shred theirs, but Jamie Oliver cuts it into "irregular chunks" , which I prefer; it makes the dish look more interesting and gives it a better texture. Nigel Slater and Trish Hahnemann, author of Scandinavian Christmas, both saute their cabbage in fat oil for him, butter for her until "bright" and "shiny" before turning the heat down and gently braising it until tender. Although the cabbage is cooked through, even soft, this technique seems to help it retain its structural integrity; I'm not a fan of a jammy mush. Delia Smith , Hahnemann, Signe Johansen and Oliver use onions in their red cabbage, with Smith chucking in garlic too, but I like the red onion preferred by Emma Lewis in Good Food magazine ; the sweetness works well in a dish which is, I decide after helping number four, all about the interplay of sweet and sour ingredients. The sour or sharp element is often at least partly supplied by an apple: Smith uses a cooking variety, but Johansen and Oliver's dessert version holds up better to long slow cooking, rather than dissolving into apple sauce.

To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through. Lewis does something similar with port and water, red cabbage recipes jamie oliver Johansen adds a glass of red wine. Oliver plumps for balsamic, Smith and Lewis for wine and Johansen and Slater for cider vinegar Hahnemann is the only one to omit this souring element.

From present ideas to party food, find all your Christmas inspiration here. I am looking for an easy red cabbage recipe to cook in advance for Xmas dinner. I usually buy readymade but realise how cheap a red cabbage is I should make my own. I make a massive batch using three cabbages and freeze it in portions. I like a bit of spice in mine so use a bbc good food recipe. I always add a fresh red chilli too. Red cabbage is cheap and I always have one in my fridge to grate over salads.

R ed cabbage is a johnnie-come-lately at my festive feast. I don't remember it featuring in my childhood, but in recent years my sister has sneaked it on to the menu — though personally, I still prefer it with the Boxing Day ham. It seems to occupy the same space as carrots or the yule log: not strictly canonical, but not entirely unwelcome either. In Denmark, however, where they tend to roast richer meats such as pork or duck, spiced red cabbage occupies the same pole position as our brussels sprouts — except it's rather more popular. But whether you serve it up with the turkey, or save it for the next day, it's a shoo-in for some point in the Christmas calendar: after all, it's red very festive , sweetly spiced see also: mince pies and mulled wine , and best of all, it only gets better with age. Most people shred theirs, but Jamie Oliver cuts it into "irregular chunks" , which I prefer; it makes the dish look more interesting and gives it a better texture. Nigel Slater and Trish Hahnemann, author of Scandinavian Christmas, both saute their cabbage in fat oil for him, butter for her until "bright" and "shiny" before turning the heat down and gently braising it until tender. Although the cabbage is cooked through, even soft, this technique seems to help it retain its structural integrity; I'm not a fan of a jammy mush.

Red cabbage recipes jamie oliver

This recipe gives traditional red cabbage a facelift whilst retaining all the favourite elements of this much-loved casserole. All the recipes you'll need, from basics and starters to party food and edible gifts. Celebrating one of the most affordable veg out there — the humble red cabbage — this is a really delicious, classic veg dish. Wonderful as it is hot, I also love it cold, almost like a salad, with meat and cheese, so embrace those leftovers. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside. Finely slice the bacon and place in a large casserole pan on a medium heat with 1 tablespoon of oil. Leave it to crisp up while you peel, core and dice the apples. When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones.

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Based on a beloved old recipe of mine, this method really takes advantage of stuffing and slow-roasting the sweet, versatile squash. Pack the mixture tightly into the gully in the two squash halves, then press the halves firmly back together. Red cabbage is cheap and I always have one in my fridge to grate over salads. Delia Smith , Hahnemann, Signe Johansen and Oliver use onions in their red cabbage, with Smith chucking in garlic too, but I like the red onion preferred by Emma Lewis in Good Food magazine ; the sweetness works well in a dish which is, I decide after helping number four, all about the interplay of sweet and sour ingredients. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base. Drizzle a good lug of oil into a pan over a medium heat, add the bacon, then bash and add the fennel seeds and cook until golden. To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through. Go for something sharp, such as a cox or a granny smith, rather than a sweet red fruit. Add the fennel seeds and diced apples to the pan, then tear in the prunes, removing any stones. Oliver plumps for balsamic, Smith and Lewis for wine and Johansen and Slater for cider vinegar Hahnemann is the only one to omit this souring element. Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside. Though I find Slater's 20 minutes too little for truly softening the cabbage, I can't quite get over my horror of overcooked brassicas. Most of the recipes state brown onions and I don't want to ruin it!

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Click away any tatty outer leaves from your cabbage, trim off the base, cut the cabbage into wedges, then finely slice it and put aside. In Denmark, however, where they tend to roast richer meats such as pork or duck, spiced red cabbage occupies the same pole position as our brussels sprouts — except it's rather more popular. Hasselbacks turkey dripping, blue cheese and crushed hazelnut crumb. OP posts: See all. Add post. See all. Join thought-provoking conversations, follow other Independent readers and see their replies. Start a new thread Flip thread Hide thread. The spices used to tend to be the usual festive subjects — cinnamon, cloves, nutmeg — though Oliver goes for fennel seeds and Slater for juniper berries. The Jamie Oliver one is the one I use. These sexy, little beauties are super-fun to make, look amazing, loads of people will never have seen or enjoyed them before and the flavour combination here just cooks into the potatoes so, so well. OP posts: See next See all. Get ahead of the queues. When the bacon is crispy, strip the rosemary leaves into the pan, stir for 1 minute, then use a slotted spoon to remove the bacon and rosemary to a plate, leaving the smoky bacon fat behind. Although the cabbage is cooked through, even soft, this technique seems to help it retain its structural integrity; I'm not a fan of a jammy mush.