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Stir-fried red cabbage with juniper and pears

Name: Stir-fried red cabbage with juniper and pears
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 medium (about 700g) red cabbage; 50g butter; 1½ tbsp olive oil; 1 tsp juniper berries, lightly crushed; 1 large onion, halved and thinly sliced; 2 garlic cloves, crushed; ½ whole nutmeg, freshly grated; ½ tsp ground cloves; 5 tbsp red wine vinegar; 4 ripe but firm pears, such as rocha; 3 tbsp redcurrant jelly

Published: 31 Dec 10
Updated: 18 Mar 24

Instead of more typical apples, this stir-fried red cabbage recipe has the added flavours of succulent pears and fragrant juniper.

Easy
January 2011

Test kitchen approved

Serves 6
Takes 20 minutes to make, 30 minutes to cook

Instead of more typical apples, this stir-fried red cabbage recipe has the added flavours of succulent pears and fragrant juniper.

Nutrition: per serving

Calories: 174kcals
Fat: 10.3g (4.9g saturated)
Protein: 2.1g
Carbohydrates: 19.2g carbs (18.1g sugars)
Salt: 0.2g

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Ingredients

1 medium (about 700g) red cabbage
50g butter
1½ tbsp olive oil
1 tsp juniper berries, lightly crushed
1 large onion, halved and thinly sliced
2 garlic cloves, crushed
½ whole nutmeg, freshly grated
½ tsp ground cloves
5 tbsp red wine vinegar
4 ripe but firm pears, such as rocha
3 tbsp redcurrant jelly

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Method

Quarter the cabbage, remove the core and cut each wedge across into thin slices. Heat 25g of the butter and 1 tbsp of the olive oil in a large flameproof casserole over a medium heat. Add the juniper berries and cook gently for a minute or two until they release their aroma. Add the onion to the pan and fry for 5-6 minutes until lightly browned. Add the garlic and cook for 1 minute more, then stir in the shredded cabbage and stir-fry for 5 minutes. Add the spices, vinegar and some seasoning, then lower the heat, cover and leave to cook for 7-8 minutes or until the cabbage is just tender, giving it a stir every now and then.
Meanwhile, quarter the pears, cut out the cores and cut each piece into 3-4 long slices. Heat the remaining butter and olive oil in a large frying pan, add the pears and cook them for 4-5 minutes, carefully turning them every now and then, until they are just tender and starting to colour. Turn off the heat and set to one side.
When the cabbage is tender, uncover, stir in the redcurrant jelly and cook for a few minutes more until the jelly has melted and any excess liquid has evaporated. Gently stir in the pears, simmer for 1-2 minutes until they have heated through, adjust the seasoning to taste, then serve.