Braised red cabbage with pickled walnuts and tarragon

Method

1. Quarter the cabbage and remove the core (reserving it for the gravy, if making). Top, tail and peel the onions (reserving all the trimmings for the gravy too, if making). If preparing in advance and/or alongside other dishes in our zero-waste Christmas dinner, put both in a container in the fridge until ready to continue.
2. Finely shred the cabbage and slice the onions. Heat the goose fat or oil in a large heavy saucepan over a medium heat, then add the onions and cook for 8 minutes until softened. Add the cabbage and cook for another 10 minutes, stirring occasionally.
3. Stir in the caraway, allspice, bay leaves, garlic, walnuts and vinegar. Turn the heat to low-medium and cook for 1 hour, stirring now and then, until tender and collapsed. If making ahead, remove from the heat, cool, then keep covered in the fridge for up to 24 hours until needed. Gently reheat in a pan over a low-medium heat.
4. When ready to serve, season to taste with salt and pepper (you can also add a little extra vingear if you think it needs it), then stir in the tarragon fronds.