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Riverford Recipe – Braised Red Cabbage

Serves 4 – 6

A classic recipe for red cabbage braised with apples, this makes a wonderful accompaniment to game and roast meat. It’s worth making a big pot full as it reheats very well; try the leftovers in a baked potato with a dollop of crème fraîche and some horseradish.

A good knob of lard, duck or goose fat, beef dripping or butter
1 large onion, finely chopped
1 red cabbage, quartered, cored & shredded
2 tbsp dark brown sugar
3 tbsp cider vinegar
250ml chicken or vegetable stock
1 tbsp flour
4 tbsp crème fraîche
1 tsp English mustard powder
2 apples (Bramley, if you can get them), grated
Salt & black pepper

Heat the oven to 150°C/Gas 2. Heat the fat in a heavy casserole, then gently sweat the onion for 10 minutes, until softened.

Add the red cabbage, sugar, vinegar and stock, season with salt and pepper, cover with the lid and cook in the oven for 1½ hours.

Sift the flour and mix with the crème fraîche and mustard powder in a large bowl to a smooth paste.

Remove the casserole from the oven, add the apple, then spoon in the crème fraîche mixture, a ladleful at a time.

Return it all to the casserole and cook on the hob for 10 minutes over a low heat, stirring regularly to heat the crème fraîche.

Check the seasoning. The fresh acidity of the grated apple should come through.

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If you want veg from the true experts this Christmas, look to Riverford Organic Farmers. They’ve been growing and delivering their iconic veg boxes for almost 30 years; what they don’t know about veg isn’t worth knowing. Riverford choose their varieties for flavour and grow them slowly to result in the carrotiest carrots and potatoes like your Grandad used to grow.

From just-pulled parsnips to field-fresh sprouts to organic gammon and slow-grown turkey, their Christmas range includes everything you may need for a festive feast, all delivered free to your door in the few days before Christmas.

Simon French who delivers Riverford veg boxes, meat and more to families in Reigate and the surrounding areas, will have his  work cut out this Christmas, as orders have already been coming in thick and fast.

Simon said: “Christmas is definitely our busiest time of year, we deliver everything needed for a fantastic, ethically produced meal. We really are veg nerds and like any other time of year, don’t believe in boring boiled veg at Christmas. With a combination of our wonderful vegetables and our festive recipes and tips, we hope to have customers all over the country serving up veg that shines this December.”

The range of hampers feature organic veg, Riverford mince pies, Christmas puddings, cheeses, wine and much more. There are vegetarian options, plus Boxing Day and gift hamper boxes.

Visit to see the range or call 01803 227227.

124 x 44 mm - Simon French Christmas.indd

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