Getting ready for a week of Christmas parties and celebrations. The main feast is for the family next weekend. Red cabbage is on the menu and I’m always glad to make this robust dish. It’s big, bold and generous. It is also better made a day in advance which is a great bonus when there is so much cooking to be done.

Based on the recipe in The Cuisine of Hungary by George Lang.

125g smoked lardons or finely chopped smoked bacon
1 large onion, chopped
1 firm red cabbage, core removed and finely sliced
2 cloves garlic, crushed
1 tsp caraway seeds
1 tsp salt
½ tsp freshly ground black pepper
2 ripe pears peeled, cored and chopped
1 lemon, halved
1 glass red wine
3 tbsp red wine vinegar
3 tbsp honey

Brown the lardons (or bacon) in a heavy pot until golden.
Add the chopped onion and let the mixture cook gently until the
onion turns blond and gives off juice. Add the cabbage, garlic,
caraway seeds, and a little water. Cover, and cook until the
cabbage starts to soften.

Add the salt, pepper, and then the pears, lemon halves,
red wine and vinegar. Cook, covered, for 15 minutes and then add the honey.

From now on, cook on a very low heat, or in the oven at about
130°C. Check from time to time. If the cabbage is beginning to dry out, add a little more water. If the cabbage is ‘swimming’ take off the lid and let enough of the liquid steam away.

This dish can take an hour or more to cook. It is even better if
cooked the day before it is to be eaten and reheated carefully.
Remove the lemon halves before serving.