Warming flavours of autumn combined with the crunch of freshly harvested nuts are quite simply delicious!
Braised red cabbage with cider and hazelnuts
Ingredients
50ml olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 tsp caraway seeds
½ red cabbage (about 700g), thinly sliced
150ml cider
100ml red wine or cider vinegar
100g (½ cup firmly packed) brown sugar
100g hazelnuts, lightly roasted
Method
Heat olive oil in a large saucepan.
Add onion, garlic and caraway seeds and stir occasionally over medium heat until soft (7-10min).
Add cabbage and stir occasionally (8-10min).
Add cider, vinegar and sugar, stir to combine and cook until liquid has almost evaporated (20-25min), season to taste.
Lightly crush the toasted hazelnuts and scatter over the cabbage.
Serve.
It is great with all meats, duck and game.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
