Cider Braised Red Cabbage With Leeks

1. 1

   Saute the leeks, thyme and garlic in the olive oil, sprinkling with kosher salt to sweat, about 1-2 min.

2. 2

   Add in the shredded cabbage and a generous amount of freshly ground pepper and saute several minutes more just until the cabbage starts to wilt and its sugars begin to caramelise slightly.

3. 3

   Add in the hard cider (or mixture of regular cider and broth), bring to a boil, then reduce and simmer for about 10 minutes or until almost all of the liquid has evaporated and you have a rather thickish sauce. You want the cabbage to be moist but neither dripping in liquid, nor dry.

4. 4

   Remove from the heat and add in the lemon zest, juice and dill, checking for seasoning and adding more salt and pepper if needed.

5. 5

   This dish is great as a side dish alongside pork chops and some mashed turnips, or even on its own as a lunch.

* Per serving · 4 servings · Values may vary.