Here is another nice winter salad to compliment the Waldorf Salad.

You need:

1 head of red cabbage

3-4 table spoons of apple-cider vinegar

3-5 bay leaves

2 big peeled, sliced apples

3 heaped table spoons of currant gel

2 tea spoons duck broth concentrate (or you can just use salt – it is either or though because the broth concentrate is very salty in itself)

1 handful tart dried berries (cranberries, cherries or blueberries) – optional

Pepper to taste


To make:

Put the diced cabbage in a big pot and let it simmer until it releases some water – you don’t need to use any oil if you just stir it often and look after it.

Add the currant gel.

Add the bay leaves.

Add the apples. If you are drinking wine while making this, now would be a good time to take a sip.

Add the berries.

Put a lid on it and let it simmer until it is tender ( at least 40 minutes), stirring occasionally. If you are roasting a duck, you can add a bit of the melted duck fat. It makes it nice and shiny and tastes good too. But that is optional. Or – like my mother does, you can add a nob of butter. (“Nob”. Hehe. Like the nun laughed at the sailor.)

If you are not eating this right away, you can cool it and store it in an airtight container. It keeps for about a week and is also delish’ on pâte, cold meats and just as a side dish to any kind of fowl or pork.

Goes beautifully with roast duck, roasted onions, oven-roots  and Waldorf Salad.

Ta-daaah! Enjoy.
Tagged with:

Leave a Reply

Your email address will not be published. Required fields are marked *

Set your Twitter account name in your settings to use the TwitterBar Section.