Creamy buratta pairs wonderfully with tart and sticky red cabbage.
Ingredients
Serves 6
- 1 medium red cabbage, quartered, cored and finely shredded
- 1 finger sized piece of ginger, peeled and grated
- 1 tsp allspice
- 2 tbs redcurrant jelly
- 3 bay leaves – fresh if possible
- 75 g golden brown sugar
- 100 ml red wine vinegar
- 150 ml red wine
- Salt and black pepper
For the dressing
- 100ml orange juice
- 100 ml rapeseed oil
- 100 ml olive oil
- 1 tsp golden brown sugar
- 1 tsp Dijon mustard
- A pinch of chilli flakes
- Seeds and juice of 1 pomegranate
- 6 small buratta or mozzarella
Method
- Put the red cabbage, ginger, allspice, redcurrant jelly, bay leaves, sugar, vinegar and wine into a pot. Bring to a simmer, stir all together and cover.
- Cook over a gentle heat for 45 minutes, stirring every now and again making sure it doesn't go dry.
- Remove the lid and cook for a further 10 to 15 minutes until the cabbage starts to glaze and all the liquid has evaporated.
- Season and set aside. This can be done two to three days in advance.
For the dressing
- Whisk the orange juice together with the sunflower oil, rapeseed oil, sugar, mustard, chilli, pomegranate juice and seeds.
- Season and chill.
- To serve, warm the cabbage, place the buratta on top, then spoon over the dressing.
