Braised cabbage brings out the sweetness of the vegetable, but in Scandinavia they like to help it along with a little sugar or jam too. It's a perfect accompaniment for roasted pork.
• ¼ cup sugar
• 60g butter
• 1 red cabbage, halved and thinly sliced
• ¼ cup white wine
• ¼ cup chicken stock or water
• 1 tsp salt
• 2 tbsp finely shredded parsley
Heat the sugar in a small saucepan over medium heat, swirling occasionally, until it forms a golden caramel. Add the butter and cabbage and stir until the caramel coats the cabbage. Add the wine, stock (or water) and salt and stir well. Cover and simmer for 25 minutes until the cabbage is very soft. Taste and adjust the seasoning if necessary. Serve with parsley.
Serve with Adam Liaw's roasted pork.