trimmings of 2 cold roast ducks
450 g red cabbage
1/2 stick (2 oz) 50 g butter
good gravy or stock
salt and pepper
1 tbsp vinegar
1 tbsp Demerara (raw) sugar
450 g red cabbage
1/2 stick (2 oz) 50 g butter
good gravy or stock
salt and pepper
1 tbsp vinegar
1 tbsp Demerara (raw) sugar
method
1. Wash and drain the cabbage, shred it finely, and cook gently with the butter for 1 hour in a tightly covered pan.
2. Add gravy or stock if necessary to prevent burning, season well, and shake the pan occasionally.
3. Shred the duck meat and heat in a little of the gravy or stock.
4. Add the vinegar and sugar to the cabbage and turn it on to a hot dish.
5. Arrange the duck on top.
2. Add gravy or stock if necessary to prevent burning, season well, and shake the pan occasionally.
3. Shred the duck meat and heat in a little of the gravy or stock.
4. Add the vinegar and sugar to the cabbage and turn it on to a hot dish.
5. Arrange the duck on top.
serving amount
serves 4 - 6
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