red cabbage

[dellzeqq]

recipes please....

 

[snapper_37]

None specific, but I'm sure cabbage is in there somewere .....

 

[Cycling Naturalist]

Cabbage, sultanas, onion, cider vinegar, brown sugar. Braise for as long as possible in heavy container. Serve with sausages and mash.

 

[Arch]

Cut into fine shreds. Melt some butter (an ounce or so) in a pan (add a little oil too, to prevent burning). Add shredded cabbage and coat well in the butter, and cook for a while with the lid on, shaking the pan often, or stirring, to prevent sticking. After a while (5 mins or so? Sorry, I do this one by instinct), add a generous slosh of red wine, or cider, or water if that's all you've got. Not enough for it to be swimming about, but enough to steam the cabbage in. Cook with the lid on, on a low heat while you peel and chop up some apple (eating or cooking, cooking tends to cook down softer). Add to the cabbage, and continue to stew over a low heat until nice and soft.

If you have time, do this the day before, and reheat when you want it - the flavour develops even better. You can add sultanas if you like.

 

[Arch]

Oh, and you can stir in a nice dollop of redcurrant jelly before serving, too.

 

[Tim Bennet.]

Add some apple and serve with belly pork from an old spot pig.

 

[dellzeqq]

Pickle it in malt vinegar and serve with Lancashire hotpot.

Is that Uncle Malt vinegar (I'm so sorry, I don't know why I typed that!)

thankyou one and all. I'll report back.

Could we substitute Ikea Glogg wine for the real thing?

 

[Arch]

Is that Uncle Malt vinegar (I'm so sorry, I don't know why I typed that!)

thankyou one and all. I'll report back.

Could we substitute Ikea Glogg wine for the real thing?

Probably - is it that spiced stuff? Might work well.

 

[Aperitif]

Is that Uncle Malt vinegar (I'm so sorry, I don't know why I typed that!)

thankyou one and all. I'll report back.

Could we substitute Ikea Glogg wine for the real thing?

Well typed Dell.

 

[papercorn2000]

Dice it nice and small and chuck it on the compost heap. Vile stuff

 

[dellzeqq]

Dice it nice and small and chuck it on the compost heap. Vile stuff

now, that's a funny thing. One of the very, very few things that I disliked eating when I was a kid was red cabbage. Actually, eating didn't come into it - my mother used to pressure cook them for hours on end, and the smell drove me from the house.

So, decades afterwards, I gave red cabbage a second go. And a third. And now, if it's on the menu, I'll order it. But I've never cooked it at home, and didn't want to risk a return to the revulsion I felt as a child.

 

[Lardyboy]

Whatever recipe you choose to follow I would add some caraway seeds whilst frying the onion. It adds a wonderful aroma to the cabbage.

 

[Gerry Attrick]

450 grams finely shredded red cabbage (cut out and discard the hard core though)
1 level teaspoon of salt
125 mls water
2 tablespoons sugar
1 tablespoon vinegar
two large cooking apples peeled, cored and thickly sliced

Bung all the ingredients into a heavy bottomed pan with the apples on top.
Bring to the boil, cover, and barely simmer for 40 to 50 minutes.

Absolutely delicious with duck, pork or venison.

To ring the changes, try adding a teaspoon of cinnamon, five spice powder or crushed juniper berries.

 

[papercorn2000]

Whatever recipe you choose to follow I would add some caraway seeds whilst frying the onion. It adds a wonderful aroma to the cabbage.

So you'll be in a good mood whilst you bin it.

 

[Arch]

So, decades afterwards, I gave red cabbage a second go. And a third. And now, if it's on the menu, I'll order it. But I've never cooked it at home, and didn't want to risk a return to the revulsion I felt as a child.

I think the trick is just not to over cook it, or cook it in too much water. Use a combination of saute and steaming (fry first, then add a little liquid to steam it)