Count the number of ways to cook red cabbage; 1 .. 2 .. 3 .. and so forth. The varieties are infinite, delightful and always easy.
I have my favourites.
Red Cabbage with Apple (perfect with shepherd's pie)
1 red cabbage
2 eating apples
2 onions, halved and peeled
2 garlic cloves
2 onions, halved and peeled
2 garlic cloves
nutmeg, cinnamon
3 tablespoons soft brown sugar
3 tablespoons white wine vinegar
butter
Shred a red cabbage (I use my new mandolin), a couple of onions and a couple of cored apples. Layer in an ovenproof dish with a couple of cloves of minced garlic, half a grated nutmeg and a sprinkling of cinnamon. Sprinkle with 3 tablespoons of soft brown sugar and the same of white wine vinegar. Dot with a little butter (or a splash of oil), cover with a lid and bake in a low oven (150ºC) for 2 and half hours. Reheat at will.
3 tablespoons white wine vinegar
butter
Shred a red cabbage (I use my new mandolin), a couple of onions and a couple of cored apples. Layer in an ovenproof dish with a couple of cloves of minced garlic, half a grated nutmeg and a sprinkling of cinnamon. Sprinkle with 3 tablespoons of soft brown sugar and the same of white wine vinegar. Dot with a little butter (or a splash of oil), cover with a lid and bake in a low oven (150ºC) for 2 and half hours. Reheat at will.
Red Cabbage with Orange (ideal with baked gammon)
1 tablespoon olive oil
1 red cabbage
1 onion, halved and peeled
1 tablespoon sea salt
3 tablespoons soft light brown sugar
1 1/2 cups red wine
Juice of an orange
1/4 teaspoon mixed spice
2 eating apples
Heat the oil in a large heavy bottomed saucepan or casserole. Finely slice the peeled and halved onion into thin half moons and add to the pan with the salt; this will stop it catching. Fry gently until the onion softens but doesn’t become coloured.
Finely shred the cabbage and stir it into the onion in the pan layering it over the top. Sprinkle the sugar over the cabbage, and then add the wine, orange juice and mixed spice. Peel and core the apples, and then chop them into small pieces. Add these to the pan, and when everything has wilted down a little carefully give the pan a stir.
Cover with a lid and cook very gently at the lowest possible heat for about 2 hours. It really can’t be overcooked and is often better reheated and eaten the next day. Check the seasoning when the cabbage is ready at the end, as the flavors only really come out once the vegetables have cooked down and softened.
1 red cabbage
1 onion, halved and peeled
1 tablespoon sea salt
3 tablespoons soft light brown sugar
1 1/2 cups red wine
Juice of an orange
1/4 teaspoon mixed spice
2 eating apples
Heat the oil in a large heavy bottomed saucepan or casserole. Finely slice the peeled and halved onion into thin half moons and add to the pan with the salt; this will stop it catching. Fry gently until the onion softens but doesn’t become coloured.
Finely shred the cabbage and stir it into the onion in the pan layering it over the top. Sprinkle the sugar over the cabbage, and then add the wine, orange juice and mixed spice. Peel and core the apples, and then chop them into small pieces. Add these to the pan, and when everything has wilted down a little carefully give the pan a stir.
Cover with a lid and cook very gently at the lowest possible heat for about 2 hours. It really can’t be overcooked and is often better reheated and eaten the next day. Check the seasoning when the cabbage is ready at the end, as the flavors only really come out once the vegetables have cooked down and softened.
And one more .. using the cherry coke stock from Nigella's Cherry Coke Baked Ham. Nothing else needed in the pan and it makes the most divine braised cabbage.
More freckles to come.
