Braised red cabbage

Name: Braised red cabbage
Total time: 30 min
Yield: 8 servings
Cuisine: British
Ingredients: 2000 g red cabbage; 30 pc juniper berries; 15 g sea salt; 40 g butter; 2 pc cinnamon sticks; 4 pc star anise; 250 ml orange juice; 250 ml ruby port; 250 ml water; 50 ml balsamic vinegar; 200 g redcurrant jelly; 1 pc orange; 1 pinch black pepper

Slow-braised red cabbage cured with juniper and salt, then tenderised with a rich mix of orange, ruby port, balsamic and redcurrant jelly.

30 min 273 kcal/serving serves 8

273kcal12gprotein30gcarbs14gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🥬red cabbage

🫐juniper berries

🧂sea salt

🧈butter

🫙cinnamon sticks

🫙star anise

🍊orange juice

🥣ruby port

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.