Red cabbage jelly
This jelly looks pretty stunning on a white plate.
Ingredients
- 100 g ready cooked red cabbage (shop bought)
- a knob of butter
- 1 small shallot, finely chopped
- 100 ml apple juice
- 150 ml water
- 3 cloves
- 2 bay leaves
- salt and white pepper
- ½ sachet powdered gelatin
Method
- Melt the butter in a saucepan, add the shallots and sweat for a few minutes. Add the cabbage, apple juice, water, cloves and bay leaves. Cook for 15 minutes over medium heat. Remove cloves and bay leaves, then puree mixture (pass through a sieve if in doubt). Season to taste. Dissolve gelatin and slowly pour into cabbage puree while stirring. Set aside to cool, pour into dish and put in fridge to set.