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PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE

An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
READY IN

COOKING TIME

PREP TIME

SERVES

ingredients

  • 250g smoked panceta
IN STOCK
  • 1 tbsp Brindisa North & South extra virgin olive oil
IN STOCK
  • 1 large red cabbage (1.3kg)
  • 50g salted butter
  • 1 tbsp soft brown sugar
  • 100ml sloe gin
  • 1 cinnamon stick
  • 3 thyme sprigs
  • 200g cooked chestnuts
IN STOCK
  • 1 tbsp Valdespino sherry vinegar
IN STOCK
  • Salt
Method:
  1. Cut the panceta into lardons and cook in a large casserole dish with olive oil, at medium temperature.
  2. Prepare the cabbage: remove only any very damaged outer leaves. Cut the cabbage into quarters and cut out the core. Slice the leaves about 2.5cm wide, then cut the core into thin lengths. Wash well and drain.
  3. Melt the butter in the casserole dish, then add the cabbage leaves and core. Warm through, stirring, until the leaves become glossy and start to wilt.
  4. Add the sugar and gin, season to taste with salt, tuck in the cinnamon stick and thyme, and cover the dish with a lid. Let it simmer gently for about 30 minutes, giving it a stir every so often and adding a little water if it starts to become dry.
  5. Discard the cinnamon stick and thyme sprigs. Roughly chop the chestnuts and add to the cabbage with the vinegar. Give it all another 15 minutes, to gently warm through.
  6. Taste for seasoning before serving.

Little tip: To make this dish vegan, simply omit the panceta—the rich flavours of red cabbage, sloe gin, and chestnuts will still shine through beautifully.

ingredients

  • 250g smoked panceta
(each)
IN STOCK
  • 1 tbsp Brindisa North & South extra virgin olive oil
IN STOCK
  • 1 large red cabbage (1.3kg)
  • 50g salted butter
  • 1 tbsp soft brown sugar
  • 100ml sloe gin
  • 1 cinnamon stick
  • 3 thyme sprigs
  • 200g cooked chestnuts
IN STOCK
  • 1 tbsp Valdespino sherry vinegar
IN STOCK
  • Salt

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