Mauritian Buttered Cabbage (Le Chou au Beurre)

Ingredients:

1 white cabbage (about 500 g)

60 g butter

1 large onion, finely chopped

60 ml cider vinegar

10 ml honey

120 ml red wine

120 ml chicken stock

Salt, to taste

100 g bacon pieces, optional

Cooking Instructions:

Remove the outer leaves of the cabbage then cut into quarters and remove the core. Shred the cabbage. Meanwhile heat a large saucepan, add the butter and when molten add the bacon pieces (if using). Fry for a few minutes, until golden brown, then add the onion and fry for a few minutes before adding all the other ingredients (except the cabbage). Bring the mixture to a boil then add the cabbage. Mix thoroughly, reduce to a simmer, cover and cook until the cabbage is tender (but still firm). Stir all the ingredients, adjust the seasoning then transfer to a warmed serving plate and serve as an accompaniment to rice and a main dish such as a meat or fish stew or an omelette.

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