Braised Red Cabbage with Mushroom, Hazelnut, & Parsnip Puree
Braise:1 medium red cabbage, washed3 x 375 ml beer 20 grams salt25 grams grain mustard60 grams red wine vinegar70 grams brown sugar3–4 sprigs of thyme2 bay leavesSauce:1 batch retained cooking liquor from cabbage375 ml beer 60 grams caster sugar30 grams...