Our cookbook of the week is Ruffage by chef, writer and former farmer Abra Berens. Over the next three days, we’ll feature more recipes from the book and an interview with its author.
Ribboned and caramelized red cabbage is the centrepiece if Abra Berens’s comforting main dish. Using a quick, high-heat cooking method on the cruciferous vegetable – pan-searing or roasting larger quantities in a “ripping hot oven” – ensures you’ll steer clear of any undesirable sulphuric aromas.
Inspired by Alsatian-style red cabbage, Berens devised a way to achieve the same depth of flavour using a dressing instead of a braise. And while she pairs the bright and light herbaceous result with duck breast, she notes that it “would be perfectly at home with chicken, pork chops or seared salmon.”
If you end up with leftover brown sugar-vinegar sauce, Berens recommends mixing it with sparkling water for a refreshing drink…
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