Braised Red Cabbage & Mashed Potato

with Riverview Farms Roast Pork

PrepTime 15 Mins
Serves 4-6
Cook Time 120 Mins
Main

1 Riverview Farms Roast Pork

Red Cabbage

1 (approx. 1.5kg) Red cabbage – sliced thinly

300ml Red wine

1 Onion – peeled & sliced thinly

2 Apples – peeled & diced

1 Cinnamon stick

1 Star anise

2 Clove

2 sprigs Thyme

100ml Balsamic vinegar

1 tsp Chili flakes

50g Brown sugar

50g Butter

Mashed Potatoes

600g Potatoes - peeled

1 tbsp alt

100g Butter - cubed

50ml Cream

Essential Tools

Chef knives

Chopping board

Large saucepan

Saucepan

Potato masher/ricer

Measuring utensils

Wooden spoon

Tips/Tricks

A bouquet garni is when you wrap herbs/spices in muslin cloth and place it in with the food you are cooking. It allows the aromatics to add flavour to the dish and the ability to remove them easily from the dish so you aren’t fishing out cloves.

The red cabbage does take time to make but it’s something that can be easily made in advance and reheated easily.

The mashed potato can also be made in advance if you want – easily reheated in the microwave for a quick dinner.

  1. 1

    For the Red Cabbage, make a bouquet garni with the thyme, clove, cinnamon & anise *see tips*

  2. 2

    In a large saucepan fry the onion on medium heat with the butter for 2-3 mins until softened

  3. 3

    Add remaining ingredients and the bouquet garni, cover and leave to simmer gently for approximately 2 hrs. Stirring occasionally to make sure it doesn’t stick/burn but you and pretty much leave it alone until near the end

  4. 4

    For Mashed Potatoes, chop potatoes into evenly sized pieces, I got with about 2 cm pieces

  5. 5

    Place potatoes in heavily salted water and simmer cook for 15-20 minutes until they are soft. You should be able to push a knife through with no resistance.

  6. 6

    Drain and allow to steam/stand for a minute to remove any excess water. Mash using a potato ricer or masher and stir in LOADS of butter and cream

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