Repolho roxo braseado

Ingredientes

• 75 g / 1/3 cup cubbed bacon lardons or pancetta
• 1 tbsp butter
• 1 onion (chopped)
• 2 tbsp parsley stems (finely chopped (optional))
• 1kg/2 lbs sliced red cabbage
• 250 ml / 1 cup chicken or vegetable stock
• 2 tbsp apple cider vinegar
• 6 allspice berries
• 4 juniper berries
• 2 bay leaves (fresh is better)
• Salt to taste
• 1/2 tsp sugar (optional)

Modo de preparo

1. 1

   In a deep cast iron pan or a cast iron pot cook the bacon lardons over medium heat until all fat rendered, add 1 tbsp of butter and chopped onion, cook over low heat for 10 minutes until soft and starting to colour, add the parsley stems if using and cook for 3 minutes longer.

2. 2

   Add the sliced cabbage with the stock and vinegar, top with the spices, bay leaves and a pinch of salt, stir to combine and cover with a lid, cook over low heat for 45 min to 1 hour checking on it once in a while and stirring to prevent burning.

3. 3

   Taste and add more salt and a pinch of sugar if desired.