"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,"
150 gmbutter, chopped2onions, thinly sliced4garlic cloves, thinly sliced1large red cabbage (about 2kg), stalk discarded, thinly sliced2red apples, quartered and thinly slicedMulled wine750 mlred wine55 gm(¼ cup) brown sugarThinlypeeled rind of 1 small orange2fresh bay leaves2star anise½cinnamon quill1 tspblack peppercorns4clovesPinchof freshly grated nutmeg
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.
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.