Following our post on our quick and easy take on duck confit, we want to share our recipe for the braised red cabbage side that sat on the sidelines. Fruity, sweet, and lightly spiced, it makes for the perfect accompaniment to any gamey poultry (like duck, quail), your favourite hams, or a homely Sunday Roast.
There are so many variations of this side dish, incorporating anything from apples to bacon to onion, so first we’ll start off with the basic recipe and then work our way around the many versions 🙂
MARKSTERONTHWALL 