A boldly flavoured traditional Christmas side that’s always a winner when paired with richer meats
Braised red cabbage is a relatively recent addition to my Christmas dinner, a contribution from the Scottish branch of the family, though I can’t find evidence it’s any more common in Scotland. Sweet and sour and festively spiced, it’s a long-standing favourite with richer meats such as goose, duck or pork, but, truth be told, its bold flavour makes it a hit on most winter menus. Continue reading…
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