If you're thinking of serving roast goose, do make vast quantities of this delicious Spanish dish, so you can raid the freezer for it in the New Year. In contrast to the loudly spicy, vinegary traditional way with red cabbage which, to be honest, can be a bit of a wine killer, this is soft and fruity and mild enough to partner fish or turkey. I do, however like a bit of mild spicing (in italics), and a few dried cranberries. The original recipe appeared in Spain Gourmetour, a Spanish Government trade publication that showcases the country's produce in a way that makes you want to head immediately for the stove. Visit worldsofflavorspain.com for more regional ideas.
This is a speciality of Ribera del Duero, so the obvious choice for a special occasion is a wine from that region. For the cooking, and for every day, a younger, brasher Spanish garnacha would work well.
Janet Wynne Evans
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- 1 red cabbage, approx 1kg
- 250ml young Ribero del Duero red wine
- 4 tsp extra virgin olive oil, preferably Spanish
- 75g seedless raisins
- 75g pine nuts
- Salt and pepper
- 1 cinnamon stick
- 1 star anise
- 1 tsp crushed juniper berries
- 1 tsp allspice berries
- A handful of dried cranberries
Soak the raisins in the red wine until plump. Thinly slice the red cabbage and wash. Heat the oil in a large frying pan or wok and toast the pine nuts slightly. Add the cabbage ad sauté for 30 seconds. Pour on the red wine and raisins. If using the spices, tie them in a muslin bag and add, along with the cranberries. Season with salt and pepper. Cover tightly and simmer on a low heat for 1 hour. Remove the spice bag and divide into two portions. Serve one and freeze the other.