All good things come to an end, like a delicious wedding breakfast savoured, a pudding enjoyed, or a romantic candle lit dinner, you have to finish your meal in the end. Simon and Ros have been preparing meals for restaurant goers, bride and grooms and shoppers for over 30 years, and it's time for the cooking to end.

"We would like to thank all of our valued customers both long ago and not so long ago, we have had an amazing time preparing sumptuous puds, dishing up and serving you at your table, and of course sharing your big day with fun, joy and happiness. Thank you for your custom to Smugglers Catering, for your kind recommendations, and long term friendships. We couldn’t have asked for better clients to cater for."

Simon and Ros are now concentrating on providing amazing stays at their White Hart Cottages, available today. Come visit them and say hi one day, and stay in one of the most picturesque historic towns in Suffolk.

Bavarian apple braised red cabbage

As you may gather this is a winter warming dish of deep flavour and rich ruby red colour. It makes a great hot vegetable to go with Offal, Game, Venison and all of those steaming Braised beef stews and pies. Steak and kidney pudding with onion gravy and braised red cabbage is a real treat! This is also as good cold with cold cuts and pickles!

  • 1 Whole red cabbage thinly sliced.
  • 1 Onion thinly sliced
  • A Piece of smoked ham rind or snippets of smoked streaky bacon. (Optional)
  • 4 juniper berries
  • A pinch of caraway seed.
  • 1 clove
  • 8 whole black pepper corns
  • 2 Cooking apples peeled and cored and quartered
  • A good glug of red wine (two good glasses)
  • Half a handful of dark brown sugar.

As this takes a while to make it is better made in larger quantities and kept in the fridge as the flavours develop with time.

In a heavy base pan heat some oil and add the onions along with the Ham rind or bacon.

Before they start to colour and when you can smell the smokiness of the meat add the spices and allow them to release their flavours.

Add the sliced cabbage to the pot and turn it all over a couple of times to coat all the cabbage.
Add the wine turn down the heat to low put on a tight fitting lid and allow to cook. Don’t stir the pot or you run the risk of losing all that great colour!!

After about 40 minutes carefully remove the lid and take a look! You should have a nice looking and smelling pot.
At this stage add the peeled and cored apples and lay them on top of the cabbage. Sprinkle with a good handful of Dark brown sugar. Return the lid and leave it alone!

After 15 minutes the apples should be cooked and soft turn the cabbage over a few times and draw the cabbage to the side of the pan leaving room for the liquid to form a pool Turn up the heat a little to allow the liquid to simmer. Prepare a little Potato starch or corn flour and mix with a little water to form a paste.

When the liquid is gently simmering tip in a little of the potato starch until it thickens like a soup or sauce. Turn the mixture over in the liquid and Add salt to taste. Allow to cool then refrigerate. Don’t forget to remove the ham rind if used.

Posted On: Wednesday, November 16th, 2011 @ 5:29 pm | 0 Comments


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