The Botanist: The Botanist Gin Braised Red Cabbage Recipe
The Botanist Braised Red Cabbage Recipe
A splash of The Botanist Gin transforms red cabbage into a show-stopping side that works with a variety of main courses.
You will need to cook the braised red cabbage in advance so it can sit and infuse for 24 hours before enjoying.
This is a great winter warmer dish and any leftovers can be frozen for another date.
This recipe was created by our friend and Chef, Craig Grozier, Fallachan.
Fallachan, was established by Craig in 2012.
Ingredients
1 Red cabbage, sliced
1 Red apple, diced
1 Onion, sliced
3 tbsp Sherry vinegar
40g Goose fat, can be replaced with vegetable oil to make this a hearty vegetarian side dish
250ml Cloudy apple juice
250ml Elderberry wine or a strong, deep red wine such as Rioja
4 Bay leaves
4 Cloves
3 Cardamom pods
15 Juniper berries
5 Black peppercorns
The Botanist Gin, to season
Method
1. Add the bay leaves, cloves, cardamom pods, juniper berries and black peppercorns to a muslin bag.
2. Sweat the onion in the goose fat, add the diced apple and some salt. Add the sealed pouch of spices to the pan, stirring regularly, and let it infuse for 5 minutes.
3. Next, add the vinegar and cook for a further 3 minutes.
4. Add the sliced cabbage to the pan, sweat for 5 minutes, and then add the elderberry wine and cloudy apple juice. Cook this out on the stovetop on a low heat, ensuring the pan doesn't dry out. It should be tender after 3 hours.
5. Turn up the heat to reduce the liquid so it glazes the cabbage.
6. To finish, season with The Botanist Gin to taste; you're looking for it to enhance the juniper but not be overly boozy.
6. Leave to cool with the muslin bag in it for 24 hours. This will make around 1.4kg of braised red cabbage.
7. Before serving, remove the muslin bag and warm through in a pot with a little extra rendered goose fat to give it some gloss.
