Red cabbage braised with pears
- Place finely shredded red cabbage in a non-metallic bowl, sprinkle with salt and leave for 2 hours.
- Rinse cabbage thoroughly, drain and dry on paper towels. Place spiced vinegar, sugar, finely grated zest of 1 orange, bay leaves and caraway seeds in a saucepan and bring to the boil.
- Core and slice the pears and add to the pan, then turn down the heat and simmer for 2 minutes. Stir in cabbage and cook for 2 minutes more. Serve as a vegetable accompaniment to meats, such as pork cutlets.
Tip: Alternatively, to preserve this cabbage dish, spoon cabbage and pear mixture into sterlised jars, reserving the liquid. Bring this liquid to the boil and pour into jars to cover cabbage. Seal and store for one month before using.