Cabbage with apple & caraway recipe

By Elizabeth Barnett on January 12th 2012

Serves 4

Ingredients

2 smoked gammon steaks

2 tbsp rapeseed oil

1 shallot, finely chopped

1 tsp caraway seeds

1 small apple, peeled and cored

2 garlic cloves, crushed

1 small winter cabbage

75ml apple juice

150ml double cream

2 tsp Dijon mustard

Method

Trim the rind off the gammon steaks and cut each one in half. Heat the oil in a large frying pan, then fry the steaks for 3 minutes on each side.

Transfer the gammon to a plate and keep warm in the oven, then return the frying pan to the heat. Fry the shallot and caraway seeds for 2 minutes until starting to soften. Cut the apple into a small dice and add to the pan with the garlic. Cook for a further 3 minutes.

Cut the cabbage into quarters, then slice across into thin shreds and add to the pan with a good sprinkle of salt and pepper. Increase the heat and stir-fry for 4 minutes, then pour in the apple juice and cover with a lid.

Let it steam for 4 minutes, then remove the lid and continue to cook for another few minutes until the liquid has evaporated and the cabbage is cooked al dente.

To make the sauce, combine the cream and mustard in a small pan and bubble together for a couple of minutes until thick.

Find it in Hampshire

Newlyns Farm Shop – gammon steaks

Hook, 01256 704128

www.newlyns-farmshop.co.uk

Sunnyfields – cabbage & shallots

Totton, 02380 861266

www.sunnyfields.co.uk

Hill Farm Juice – apple juice

Swanmore, 01489 878685

www.hillfarmjuice.co.uk

Wines of the month

2008 Berrys’ New Zealand Pinot Noir Was £14.50 Now £10.85

This great Pinot Noir from New Zealand’s south island is made by the Winegrowers of Ara. It is elegant and balanced with a lovely silky texture, fresh raspberry and strawberry fruit flavours. It is bottled under screwcap to preserve its fruity freshness – delicious!

2007 Moulin a Vent, La Rochelle Was £18.95 Now £14.20

Beaujolais is a good hunting ground for low tannin reds, this time made from the Gamay grape. Made by Burgundy legend Olivier Merlin, Moulin a Vent is the most full bodied Beaujolais cru, and uniquely this wine is aged in new oak barrels, giving a polished vanilla finish to the wine. This is a great wine with fresh yet rich flavours of black cherry and raspberry – a great match for Susie’s recipe.

2009 Bergerie de L’Hortus Blanc Was £12.95 Now £9.70

A full bodied herby white wine would also work well with this recipe, and southern France is a great place to find these. This intriguing blend of Chardonnay, Sauvignon Blanc, Viognier and Roussanne grapes is herby and rich with nice fresh acidity which will pick up on the apple and caraway flavours in the dish. The wine is richly textured yet winningly crisp, with a winning combination of citrus and exotic fruit.

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