Sweet potato and red cabbage gratin

Method

1. Preheat the oven to 170°C.
2. For the braised red cabbage, put the cabbage in a colander, sprinkle it with 1 tablespoon salt then leave for 1 hour. Rinse the cabbage.
3. Melt the duck fat in a large ovenproof frying pan over medium heat. Add the onion, caraway seeds, cloves, juniper berries and bay leaves and sweat until the onion is translucent. Add the cabbage, wine and apple juice to the pan. Cover with baking paper, transfer to the oven and bake for 1 hour until most of the liquid has evaporated. Add the potato and cook for another 30 minutes – the potato will give the cabbage a creamy texture.
4. Remove from the oven and stir in the honey. Season with salt and freshly ground black pepper. Stir the butter through the hot cabbage mixture. Increase the oven temperature to 180°C.
5. Add the braised cabbage to the frying pan and place the discs of sweet potato on top. Pour the cream over slowly, so it works its way into the cabbage and gradually covers the sweet potato. Grate over some nutmeg and season with salt and freshly ground black pepper. Bake for 30–45 minutes or until golden and bubbling. Serve hot.