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.
4 comments:
Thank you *SO* much!
Recipe#1: covered -- or not?
Recipe#2: That's tbsp of salt, right? (Not tsp....?)
And I'm sure the freckles will be popular!
M
M .. i am rubbish at proofreading. Yes, covered .. and I double checked the salt. It is Nigella's recipe from Feast and does say 1 tablespoon of Malden sea salt. I probably didn't use so much but check seasonings once cooked.
I like your last sentence best. (not a fan of red cabbage) :-P
I love braised red cabbage - my recipe is very casual with little or no measuring
Take red cabbage and red onions
slice and chop both
fry the onions very quickly in a wok before adding the cabbage and some red wine or cider vinegar (or balsamic)
sprinkle on some brown sugar
add vegetable stock and bring to boil
transfer to a covered oven proof dish
cook long and slow - bottom shelf in the same oven as a potroast brisket is good
More freckles soon please
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