NOMU Extra Virgin Olive Oil
2 red onions, sliced into rings
1 large red cabbage, shredded
1 tsp crushed garlic
8 juniper berries
2 NOMU Cook’s Collection Whole Star Anise
150 ml brown sugar
500 ml balsamic vinegar
Zest of 1 orange
1 tsp NOMU One For All Rub
NOMU Sea Salt
100 g toasted almonds
Heat some Olive Oil in a large heavy-based saucepan. Fry the onions and garlic until softened, then add the cabbage.
Make a small muslin bag with some string and place the juniper berries and star anise inside. Add it to the saucepan.
Sprinkle over the sugar, and then add the vinegar, zest, NOMU One For All Rub and salt. Cover with a lid and cook very gently on the lowest heat for at least 2 hours. The cabbage will cook down and become almost syrupy!
Fold in the toasted almonds just before serving.
NOMU Extra Virgin Olive Oil
2 red onions, sliced into rings
1 large red cabbage, shredded
1 tsp crushed garlic
8 juniper berries
2 NOMU Cook’s Collection Whole Star Anise
150 ml brown sugar
500 ml balsamic vinegar
Zest of 1 orange
1 tsp NOMU One For All Rub
NOMU Sea Salt
100 g toasted almonds
Heat some Olive Oil in a large heavy-based saucepan. Fry the onions and garlic until softened, then add the cabbage.
Make a small muslin bag with some string and place the juniper berries and star anise inside. Add it to the saucepan.
Sprinkle over the sugar, and then add the vinegar, zest, NOMU One For All Rub and salt. Cover with a lid and cook very gently on the lowest heat for at least 2 hours. The cabbage will cook down and become almost syrupy!
Fold in the toasted almonds just before serving.
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