Ingredients
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2 lb (900 g) red Cabbage
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3 large Pear
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Sea Salt
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½ cup 4 fl oz Chicken broth
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2 tbsp Lemon Juice
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4 oz (110 g) dried Cranberries
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½ tsp Konjac Flour
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½ cup 4 fl oz Chicken broth
Directions
Steps
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1
Done
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Place half the shredded cabbage into a large, lidded, ovenproof casserole. |
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2
Done
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Place a layer of pears on top of the cabbage and sprinkle with a pinch of salt. |
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3
Done
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Repeat the cabbage and pear layers. |
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4
Done
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Pour over ½ cup / 4 fl oz. stock and the lemon juice. |
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5
Done
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Cover with the lid and bake at 325F for 2 hours until the cabbage is just tender. |
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6
Done
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Remove from the oven and stir well. Taste and add extra salt if needed. |
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7
Done
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Place the casserole over a medium heat and add the dried cranberries, if you are using them. |
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8
Done
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Place the konjac flour in a small bowl and quickly whisk in the other ½ cup / 4 fl oz. stock. |
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9
Done
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Stir the stock into the cabbage and heat the cabbage, stirring well, to thicken the glaze. |
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10
Done
|
Spoon into a serving dish or serve at the table straight from the casserole. |
