Bay & bacon roast turkey with make-ahead gravy
Try this delicious way to prepare the Christmas bird, with bay leaves, lemon and stuffing - perfect flavours to compliment your festive dinner
Red cabbage with juniper & pears
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2 tbsp olive oil
- 2 onionshalved and sliced
- 2 large garlic cloveschopped
- 30 juniper berrieschopped
- 1 red cabbage(about 1kg), quartered, cored and shredded
- 2 tsp ground cinnamonor 2 cinnamon sticks
- 4 tbsp red wine vinegar
- 3 tbsp light muscovado sugar
- 600ml vegetable stockmade with 2 stock cubes
- 2 firm pearspeeled, cored and each cut into 8 wedges
Nutrition: per serving
- kcal130
- fat3glow
- saturates0g
- carbs19g
- sugars17g
- fibre7g
- protein2g
- salt0.2g
Method
step 1
Heat the oil in a large heavy-based pan. Add the onions and sauté for about 8 mins. Stir in the garlic and juniper and cook for 1 min more. Add as much cabbage as you can and cook, stirring, until it starts to soften, then make room for more and add the rest with the cinnamon, vinegar, sugar and stock.
step 2
Give everything a good stir, then cover the pan and leave to cook over a low heat for 35 mins, stirring occasionally and checking it isn’t catching on the bottom of the pan.
step 3
Add the pears and cook for 10-15 mins more, depending on their ripeness. If freezing, cook for just 5 mins. Leftovers will keep in the fridge for 1 week.
