SWEET AND SOUR RED CABBAGE WITH CRANBERRIES
1 small red cabbage
2 1/2 ounces unsalted butter
Sea salt and freshly ground pepper
1/4 teaspoon ground mace
2 tablespoons balsamic vinegar
1 1/2 ounces brown sugar
3 tablespoons red wine
2 bay leaves
1/3 cup dried cranberries
TO SERVE
Creme fraiche
Discard the outer leaves of the cabbage, quarter it,
remove the hard core and finely slice the leaves.
Melt the butter in a saucepan and sweat the cabbage with
the salt and pepper and mace until it gives off a nutty aroma and is glossy
and relaxed. Add the balsamic vinegar and the sugar and cook to evaporate
it. Add the red wine and bay leaves, cover the pan, turn the heat down
low and braise for 17 minutes, stirring halfway through.
Add the cranberries, cover the pan, and cook for another
10 minutes, stirring halfway through.
Serve with a dollop of creme fraiche, or Sour Cream.
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