- 1 tbsp olive oil
- ½ red cabbage, shredded
- 50ml/2fl oz red wine
- 100g/3½ oz caster sugar
- 100ml/3½fl oz hot chicken stock (vegetarians may substitute vegetable stock)
- 1 tbsp olive oil
- 2 baby leeks, cleaned
- salt and freshly ground black pepper
- 1 tbsp fresh parsley
- 1 tbsp fresh chives
- 100g/3½oz breadcrumbs
- Preheat the oven to 200C/400F/Gas 6.
- To make the cabbage, heat the oil in a large saucepan over a medium heat. Add the shredded cabbage and red wine and cook for three minutes.
- Add the sugar and cook, stirring well, for two minutes.
- Add the chicken stock, bring to the boil and reduce the heat to a simmer. Simmer for 5-6 minutes, or until the cabbage has softened.
- To make the leeks, heat a griddle pan until smoking. Place the leeks and the olive oil into a large bowl and toss together, seasoning, to taste, with salt and freshly ground black pepper.
- Place the leeks onto the hot griddle pan to cook for two minutes on each side, then transfer to the oven to roast for five minutes.
- To serve, spoon some of the cabbage into a warm bowl, place the roasted leeks over and sprinkle over some of the herbs and breadcrumbs.