Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Red cabbage braised in mulled wine


"A clever (if I may say so myself) use of ingredients, most of which are commonly used to braise red cabbage - a flavour-packed way of eating one of my favourite vegetables at any time of year," says Strode.

You'll need

150 gm butter, chopped 2 onions, thinly sliced 4 garlic cloves, thinly sliced 1 large red cabbage (about 2kg), stalk discarded, thinly sliced 2 red apples, quartered and thinly sliced   Mulled wine 750 ml red wine 55 gm (¼ cup) brown sugar Thinly peeled rind of 1 small orange 2 fresh bay leaves 2 star anise ½ cinnamon quill 1 tsp black peppercorns 4 cloves Pinch of freshly grated nutmeg

Method

  • 01
  • For mulled wine, combine ingredients in a saucepan over high heat and bring to the boil, stirring to dissolve sugar, then reduce heat to medium and simmer for 3 minutes. Cool and refrigerate until required.
  • 02
  • Preheat oven to 160C. Melt butter in a large saucepan over low heat, add onions and garlic, and sauté, stirring occasionally, until softened (15-20 minutes). Add cabbage and apple, increase heat to medium, cover with a lid and cook until cabbage starts to soften (10 minutes). Strain mulled wine into cabbage, bring to the boil and season to taste. Cover and braise in oven until cabbage is softened and flavours meld (2-2½ hours). Cool, then refrigerate until ready to serve. Reheat cabbage in a saucepan over medium heat and serve with roast goose.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Dec 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×