Jamie Oliver red cabbage disaster

[mouldycheesefan]

yuck it's way too vinegary it's vile. Do not use this recipe! Trying to rescue mine now. Disappointed

Thank you. I was going to do this tomorrow.

I'm doing the Christmas one from good food, I think this is the one I did last year (I really should have made a note of which one I used!)
It has orange juice and port in it. Hope you can sort it

How can you rescue it?
I made mine from another recipe and put far too much vinegar too! And juise from one lemon (stupid me!)

So far I squeezed some juices out.
Anything else?

I've done a red cabbage with beetroot one and if it's similar I think adding more sugar would help rescue it from too much vinegar and lemon.

I made this Jamie recipe today. I bunged in a couple of extra spoons of brown sugar. Also I think his cabbage must be really small cos his recipe says it serves 4 but I've used one cabbage and it's enough to serve 8!

Also I had to braise my cabbage for at least 2 hours and not 1 like the recipe stated. It's still quite crunchy!

Hmm I have the same thing going on. Last year I had a great recipe. Used wine and orange juice this year. Does not seem right.
Getting a bit fed up with how much sugar there is in everything, Cranberry sauce, mulled red cabbage, honey glazed carrots, Thinking to change carrots to garlic and thyme roasted but they are not baby carrots,

Peeled parsnips too early. Didn't realise I should do them last.

www.bbc.co.uk/food/recipes/lambredwineandrosema_71047 Never fails. The stew and potatoes are OK, the cabbage is first rate.

The Jamie recipe I use calls for 1/4 c Balsamic. I use an excellent grade thick one almost like a reduction.

I"ll try to add more sugar.

I just realised last year I used Sophie Grigson recipe from this link:
www.telegraph.co.uk/culture/3657235/The-13-days-of-Christmas-day-10.html

You need to balance out the acidity so yes to more sugar. Dunno the JO recipe but I put in red wine and balsamic so maybe stick a good glug of wine in?

Oh no my mulled cabbage tastes bland.This is turning into a disaster.

Have no idea how to recover cabbage, which has red wine, orange juice, lemon zest, orange zest and a clementine with cloves in it plus bay leaf.

I'm going to try adding balsamic, maybe I have to add sugar.

I do my red cabbage in the left over Coke in which I cooked the Nigella ham in Coca Cola. Add a slosh of red wine vinegar and Bob's your uncle.

wine and apples def are adding acidity.
after draining liqid it tastes a bit better
I used 350 ml red wine vinegar whilst should have used no more than 2-3 tbsps (30-45ml)!!!!

We quite often have this, reduce it for ages. Are the apples all caramelised and sweet to balance the acidity?

Add a shit load of sugar. At a push Ribena.

After a disaster a couple of years ago that I only got around to fishing out of the bottom of the freezer and disposing of, this summer, I winged it, this year. Used orange juice and just adjusted the vinegar until it as a pleasant shade of purple. Best I've done yet.

And yes, it needs a good couple of hours to be right.

Mine had 4 big apples. Maybe not caramelised enough but added sugar as per recipe. Just far too much od vinagret.
Lesson learned.
It tastes more like a pickle!

Well great thread. Rescued it with sugar, yuck! Seems I should have put have apple in it.

Delias red cabbage recipe is my go to year after year. I cook it in a crock pot for 2hrs in oven.. yum

thanks for this
I think that this has happened to me too - i have just chucked loads more sugar in (actually jogged the bag so now worried it's going to go the other way )

@bitofabelly

Delias red cabbage recipe is my go to year after year. I cook it in a crock pot for 2hrs in oven.. yum

I use Delia's recipe too - a few minutes in the instant pot. I just bung everything in with the brown sugar on the top.