Christmas Cabbage

Christmas cabbage is my favourite way to bring some colour and spice to the table. If you are feeling fancy finish it off with some flamed red grapes. 

Miso buttered Brussels speak for them selves, there is nothing miso and butter cannot catapult to stratospheric levels of deliciousness. A generous grinding of fresh black pepper rounds them off beautifully.

Saucy Tip: Place your grapes in a metal sieve over a flame till they slightly char and burst.

Ingredients

For the cabbage: 

• 1 head of red cabbage
• 1 onion
• 2 tsp fennel seeds
• 1 star anise
• 3 cloves
• 1/2 a glass of apple juice
• zest of 2 oranges
• 2 dessert spoons of Shoyu
• 1 tsp oat miso

For the Sprouts: 

• 2 hand fulls of sprouts
• 1 tbs of butter (we used Goat)
• 1 tbs miso (we used Oat),
• Black pepper - Plenty (about 10 revolutions)

Directions

Toast your spices then colour your onions and your cabbage in a hot pan (I used 3 different pans, 1 large one is best).

Once they start to stick to the bottom of the pan deglaze with your Shoyu, then add your apple juice, orange zest and miso.

If your feeling double fancy cover with a cartouche, a lid also works well.

Braise for 5 to 10 minutes, the cabbage wants to still have a little bite. We don’t want to boil it to death!

Steam the sprouts till tender, about 5 mins (less if they are small). Add to a pan with the butter and miso.

Rummle together till the butter and miso emulsify. Grind in the black pepper.

Enjoy torturing your guests, not telling anyone why they are so tasty.