Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 27

A bottle of very cold beer would be appropriate here, if not downright compulsory.

butter: 30g

an onion cloves: 4

juniper berries: 15

a large, sharp apple: about 250g

white wine vinegar: 2 tablespoons

demerara sugar: a tablespoon

a hard, white cabbage: about 800g

leftover cooked ham: 250g

balsamic vinegar: a tablespoon

parsley: a small handful, roughly chopped

Melt the butter in a large, heavy-based pan over a low to moderate heat. Peel the onion and thinly slice into rounds, then add it to the butter. Throw in the cloves and the lightly crushed juniper berries (squash them flat with the side of a kitchen knife or in a pestle and mortar) and cover with a lid. Leave to cook, still over a low to moderate heat, with the occasional stir, for seven to ten minutes. The onion should be soft and lightly coloured.

Halve, core and thickly slice the apple. There is no need to peel it. Add it to the pan, then pour in the white wine vinegar and the sugar. Season with salt and pepper.

Shred the cabbage, not too finely, add it to the pan and mix lightly with the other ingredients. Cover with a tight lid and leave to soften over a lowish heat for about twenty minutes. The occasional stir will stop it sticking.

Tear or chop the ham into short, thick pieces. They are more satisfying if left large and uneven. Fold them into the cabbage, continue cooking for five minutes, then pour in the balsamic vinegar and toss in the chopped parsley. Pile into a warm dish and serve.

Enough for 2