Braised cabbage is traditionally served as a side dish for roast meat and game. However I find that it works well with smoked fish, too. The smoky, rich taste of smoked fish is hearty enough to handle the sharp, sweet crunch of the cabbage.
1 medium purple cabbage
1 Tbspn butter & 1 Tbspn oil
1/4 cup water
1/4 cup red wine vinegar
1/4 cup Creme de Cassis
3 Tbspns soft brown sugar
4-5 cloves & 2-3 peppercorns
A knob of unsalted butter
Salt & pepper to season
Chop the cabbage, and finely slice the onion.
Heat the butter and oil on medium heat, and gently fry the onion until softened.
Add the cabbage, stir for a minute or two to coat, then add the remaining ingredients.
Braise over a low to medium heat, stirring periodically, for about 20 minutes for cabbage with a slight crunch, or 25 minutes plus if you prefer your cabbage softer.
Finish with a little butter, and season as desired.