I didn’t think I’d like this dish at first because I just did searched for a recipe that would help me get rid of some sad leftover red cabbage I had wilting in my crisper AND the red currant jelly I made a couple of weeks ago. But it’s so good! This braised cabbage is sweet yet savory, jammy yet still a little crunchy??? And it goes really well with sausage and lentils.
I took plenty of liberties with this one (original recipe from deliciousmagazine.co.uk): the braising liquid called for some apple cider–didn’t have that so I used some cardamom infused sparkling soda and some sake; it also called for a grated apple, but I tossed in grated carrots in its place; the original dish includes merguez sausage but I couldn’t find it so I bought spicy chorizo instead; and the recipe said green/French lentils so that the lentils can keep their shape, but we prefer red lentils and that’s what I have in my pantry so I just went with that. And it still worked!
All in all, the pot had
•thinly sliced onions
•cardamom-infused sparkling soda
•white wine vinegar
•red currant jelly
Cooked on low until the cabbage is soft and jammy, served with chorizo sausage, red lentil mash, and garnished with fresh parsley.