Topic: Red cabbage

[qahtan]

 my first attemt at red cabbage,,,,
 did it to the Zuni red onion recipe..
 
qahtan

[manicscousers]

Ray's just chopped one up for me, I've got it steeping in salt as we speak, stew and red cabbage, yum  ;D

[Mr Smith]

That is one thing I have had no luck with this year Red Cabbage, just pondering on what variety to plant next year, :-\

[manicscousers]

Our red fuego was good this year, just the right size. We also grow Kalibos because we always get a goodcrop despite the club root problem  :)

[Obelixx]

I don't like it pickled but love it braised in winter or raw in salads.  Last night I softened two red onions, finely sliced, in butter, added a teaspoon of cinnamon and 2 inches of grated ginger then tossed in half a red cabbage, sliced not too fine, with about 125ml of stock and cooked it for 20 minutes then added a dash of balsamic vinegar at the end.  Delish.  Even Possum ate all of hers and she hates cabbage in any form.

When we do big BBQs in summer I serve sweet and sour red salad:-

250g / 8oz   red cabbage, shredded
430g / 15oz tin    red kidney beans, drained and rinsed
125g / 4oz   radishes, sliced
1   small red onion, sliced thinly
1   red bell pepper, cored and diced
1 or 2       red skinned apples, chopped
200g / 7oz   beetroot, cooked and cut into strips

Dressing:-

4 tbs   red wine vinegar
4 tbs   soft brown sugar
2 tbs   light soy sauce
2 tbs   sunflower, safflower or grapeseed oil

Cover the cabbage with boiling water and leave for 5 minutes without further heat.  Drain well.
Combine all the salad ingredients.
Combine all the dressing ingredients and taste for seasoning.   Some people find it more sweet than sour so you may want to adjust the vinegar levels.
Toss the salad in the dressing and serve.   The salad benefits from being left to marinate an hour or two before serving.   

[gazza1960]

Our Pickled Kalibos cabbages have no sugar in their prep as im not a fan of sweet cabbage,I much prefer it savoury.

So,after draining off the vinegar (1 jar)

I saute a chopped red or white onion in olive oil till softened.

then add 200g (good handful) of small chopped belly pork bacon pieces and render down on a moderate heat.

You can add 2 x chopped apples if sweetness is preferred.(I dont)

then add a jar of the Pickled red cabbage(drained)

then a few juniper berries and 2 x bay leaves.

salt and pepper(plus sugar if you wish)

now add a thingy of salted butter and a splash of red wine,

reduce heat and cover for 20 mins.

I serve this with Bacon joints,and mashed tatters.

Enjoy

Gazza